Chicken Croquettes

• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 2 cups minced roasted chicken
• 1/2 cup finely chopped Serrano ham or prosciutto (2 ounces)
• 1/2 teaspoon freshly grated nutmeg
• Salt and freshly ground pepper
• 1/4 cup all-purpose flour, plus more for dredging
• 3/4 cup plus 2 tablespoons whole milk
• 2 large eggs
• 1 cup fine, dry bread crumbs
• Vegetable oil, for frying
• Lemon wedges, for serving

1. In a large skillet, melt the butter in the olive oil. Add the chicken, ham, nutmeg and a large pinch each of salt and pepper. Cook over moderate heat, stirring, for 3 minutes. Stir in 1/4 cup of the flour, then gradually whisk in 3/4 cup of the milk. Simmer for 3 minutes, stirring occasionally. Scrape the croquette mixture into a bowl; let cool. Cover and refrigerate until chilled, at least 1 hour.
2. Divide the croquette mixture into 16 equal portions. Using wet hands, roll the portions into oval croquettes.
3. Preheat the oven to 325u0b0. In a shallow bowl, beat the eggs with the remaining 2 tablespoons of milk. Spread the bread crumbs and some flour in 2 more shallow bowls. Dredge each croquette first in the flour, then dip in the egg; coat the croquettes with bread crumbs and transfer to a platter.
4. In a small saucepan, heat 1/2 inch of vegetable oil until shimmering. Fry 4 croquettes at a time, turning twice, until golden brown, about 3 minutes. Transfer the croquettes to a wire rack set over a baking sheet and keep warm in the oven while frying the rest. Serve immediately, with lemon wedges.
5. The delicate chicken here suggests a rich but not too assertive Rioja white.

unsalted butter, extravirgin olive oil, chicken, serrano ham, nutmeg, salt, allpurpose flour, milk, eggs, bread crumbs, vegetable oil, lemon wedges

Taken from www.epicurious.com/recipes/member/views/chicken-croquettes-52822561 (may not work)