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Chicken Croquettes

A fried roll of chicken mixed with cream sauce, egg, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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

Prepare the filling

  1. Combine chicken, salt, pepper, lemon juice, and parsley in a bowl.

  2. Prepare a thick cream sauce and add the beaten egg once thickened.

  3. Mix the sauce with the chicken until soft enough to handle.

  4. Allow the mixture to cool.

Shape and coat

  1. Shape the cooled mixture into rolls.

  2. Roll each croquette in fine bread crumbs.

  3. Dip each croquette in beaten egg.

  4. Coat each croquette with crumbs again.

Fry

  1. Fry in hot oil for one minute until golden brown.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Chicken
Forms the bulk and main flavour of the croquette filling.
Thick cream sauce
Adds moisture and binds the chicken so it can be shaped.
Beaten egg
Binds the coating so the bread crumbs stick and hold during frying.
Fine bread crumbs
Form a crisp, golden-browning crust when fried.
Lemon juice
Adds acidity that brightens the flavour of the chicken.

The step that matters

Cool the mixture before shaping. A warm, soft mixture cannot hold its shape and may split or collapse in the oil. Cooling firms the sauce so each croquette keeps its form and the coating stays intact while frying.

“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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