4 tablespoons|55 grams|½ stick unsalted butter
½ cup|75 grams very finely chopped onion
⅔ cups|100 grams all-purpose flour
1 ½ cups|375 ml whole milk
¼ cup|60 ml double cream
2 ½ cups|350 grams | 2 Packs Future Chick'n or Roasted chicken
2 teaspoons salt
½ teaspoon freshly grated nutmeg
⅛ teaspoon freshly ground white or black pepper
1 cup|65 grams panko breadcrumbs
1 large egg
veg oil, for frying
Handful of mozzarella
1 cup passata
¼ cup tomato puree
1 tsp sugar
1 tsp dried oregano
Make the béchamel: Melt the butter in a large saucepan over low heat. Add the onion and cook, stirring occasionally, until translucent and soft but not at all browned, about 15 minutes. Add ⅓ cup flour and cook, whisking continuously, just until the raw flour smell dissipates, about 1 minute. Continue whisking while adding the milk a little at a time to prevent the mixture from clumping.
Bring to a boil over medium heat, then boil for 2 to 3 minutes, whisking the whole time. Add the chicken, salt, nutmeg, and pepper and stir for 2 minutes to draw out some of the moisture. Spread the mixture on a half-sheet pan and refrigerate, uncovered, until cold.
Shape and fry the croquettes: Roll 1 heaping tablespoon of the croquette mixture into a football shape. It should be about 2-inches long and 1-inch in diameter at its thickest point. Repeat with the remaining mixture. If the mixture has softened in the process, refrigerate until firm.
Process the panko in a food processor into fine crumbs, then transfer to a shallow dish. Beat the egg with 1 tablespoon water in another shallow dish and place the remaining ⅓ cup flour in a third dish. Working with 4 or 5 pieces at a time, coat in flour and shake off excess, then coat with egg and let excess drip off. Finally, dredge in the panko to completely cover.
When ready to cook, fill a pan with oil to a depth of ½-inch. Heat over high heat until you see ripples forming on the surface. Drop in one croquette to test the oil temperature. If it does not begin to sizzle immediately, then remove the croquette right away and wait until the oil gets hot enough.
Add just enough croquettes to fit in a single layer without crowding and reduce the heat to medium. Fry, using a fork or spoon to carefully turn the croquettes to brown on all sides, until golden brown, 3 to 5 minutes. Transfer to a paper towel−lined plate to drain. Repeat with the remaining croquettes.
Cool for at least 5 minutes before serving.
For the tomato sauce simply mix all the ingredients together and it is done. Passata / tomato puree sugar and oregano.
Build the sandwich croquette , tomato sauce and sprinkle of mozzarella and grill until golden.