Manchego and Serrano Croquettes Recipe

Manchego and Serrano Croquettes Recipe

• 1/4 cup Panko
• 2 tbsp. milk
• 1/3 cup + 1 tbsp. dry white wine
• 9 oz. chicken breast, chopped
• 4 slices Serrano ham, chopped
• ¼ cup Manchego cheese, grated
• 1 egg
• 2 tbsp. fresh parsley, chopped
• 1 large shallot, chopped
• 2 tbsps. Extra virgin olive oil
• 7 oz. button mushrooms, sliced thinly
• 1 cup broth
• 1 small potato, peeled and grated finely
• Salt and fresh ground pepper, to taste

1. Preheat oven to 375°F.
2. Mix the Panko with the milk, 1 tbsp. white wine, chicken, Serrano, Manchego, egg, and parsley. Season with salt and pepper and mix with a wooden spoon. Note: you can also use a food processor.
3. Dampen your hands and shape the dumplings by taking about 1 to 1 ½ tbsp. of the mix. Place in a baking tin or pan and spray with 1 tbsp. Olive oil. Bake for 15/20 minutes.
4. In a large sauté pan, cook the shallots in a 1 tbsp. of olive until just browned, about 2 minutes, then add the mushrooms and continue sautéing for another 2-3 minutes. Add the dumplings, 1/3 cup wine and broth. Bring to a boil and simmer for 2 minutes. Add the grated potato and stir until it thickens. Season with salt and pepper to taste, sprinkle with parsley and some more Manchego and serve.