Chicken Croquettes
2 cups cooked chicken, finely diced
2 T onion, minced
2 T celery, minced
1 T dried parsley
2 T butter
1/4 cup flour
1/2 cup milk
1/2 cup chicken broth
dash lemon juice
salt, pepper to taste
3/4 cup breadcrumbs or panko
1 egg, beaten
oil for frying
White sauce, below
Mix together chicken, onion, celery and parsley. Melt butter in small saucepan over medium heat. Add flour and stir briskly to make a roux. Gradually add the milk and broth, stirring constantly until thickened and all lumps are dissolved. Cook for a few minutes but do not brown. Add salt and pepper; remove from heat, add lemon juice and let cool. Stir in the chicken mixture until well combined. Chill for 2 hours.
Heat oil in large fry pan over medium-high heat. Form the chicken mixture into cones. Dip each into the beaten egg and then the breadcrumbs. Fry until browned on all sides.
White sauce: Melt 1 T butter, stir in 2 T flour, cook for 1-2 minutes. Gradually add 1/2 cup milk and 1/2 cup chicken broth, cook until thickened and smooth. Season to taste.
Serve croquettes with white sauce, mashed potatoes and coleslaw