Chicken Croquetas

Steps

1. Mince the onion and cook it in butter for about 15 minutes until soft and tender, but not brown.
2. While the onion is cooking, shred a roast chicken (2 1/2 cups).
3. Make a roux by combining flour and fat. Cook out the raw flour flavor by bringing it to a boil while stirring occasionally until it starts to smell slightly toasty.
4. Add the cream to the milk in a separate container.
5. Whisk the liquid (milk/cream mixture) into the roux, adding it little by little to avoid lumps.
6. Stir in 2 teaspoons of salt, about 1/2 teaspoon of fresh grated nutmeg, and 1/8 teaspoon of black pepper.
7. Add the shredded chicken to the Béchamel sauce. Whisk until the mixture is fluid with no large chunks of chicken.
8. Spread the croquette mixture out on a sheet pan and place it in the refrigerator for a couple of hours until it sets up and solidifies.
9. Shape the chilled croquettes by rolling them into even sizes (rolled shape helps heat evenly).
10. Prepare breading: Put panko in one bowl, flour in another, and whisk an egg with a little water to create an egg wash in a third bowl.
11. Bread each shaped croquette first in the flour, then dip it completely in the egg wash, and finally coat it thoroughly in the panko mixture.
12. Heat oil for frying until hot enough that a piece of breading bubbles when dipped into it. Do not overcrowd the fryer.
13. Carefully drop the coated croquettes into the hot oil and fry until they are golden brown and delicious.