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Chicken Croquettes

Chicken croquettes made with minced chicken, ham, white sauce, lemon juice, breadcrumbs, and fried in oil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chicken Croquettes

Ingredients

Directions

Make the mixture

  1. Combine minced chicken, white sauce, minced ham, and lemon juice in a bowl.

  2. Warm gently until mixed, then let cool and firm up.

Shape and fry

  1. After 2–3 hours, shape mixture into cutlets or croquettes.

  2. Roll each croquette in beaten egg yolk, then coat with breadcrumbs mixed with flour, salt, and pepper.

  3. Heat oil in a deep pan and fry croquettes until golden brown.

Serve

  1. Serve on a plate with fried parsley in the center.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Chicken + hamtop 14% of all pairs
    Smell alikemoderate
    Cooked together1,497 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cold chicken
Provides the main body and bulk of the croquette filling.
White sauce
Binds the minced meat together and keeps the filling moist.
Egg yolk
Acts as a binder so the breadcrumb coating adheres and sets during frying.
Breadcrumbs
Forms a crisp, golden outer crust when fried.
Flour
Dries the surface and helps the coating stick evenly.

The step that matters

Let the mixture cool and firm up before shaping. A warm, soft filling is too loose to hold its shape, so it can slump or burst during coating and frying. Chilling firms the starch in the white sauce and fat, making the croquettes easier to form and less likely to break apart in hot oil.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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