Ingredients & Substitutes

Instructions

1. 1

   In a large skillet, heat 2 tablespoons of vegetable oil over medium heat and sauté 1/2 medium finely diced red onion until softened, about 5 minutes, then add 2 minced garlic cloves and cook for 1 minute until fragrant.

2. 2

   Stir in 2 tablespoons of aji amarillo paste and cook for 2 minutes, then add 2 slices of white bread (crusts removed and soaked in 1/4 cup of evaporated milk) to the pan, mashing it to create a thick sauce.

3. 3

   Incorporate 250 grams of shredded cooked chicken breast, 1/4 cup of grated Parmesan cheese, and 2 tablespoons of finely chopped pecan nuts into the sauce, mixing well until thoroughly combined, then season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and let it cool completely.

4. 4

   Once cooled, take small portions of the chicken mixture and shape them into uniform cylindrical or oval croquettes, approximately 2 inches long.

5. 5

   Prepare three separate shallow dishes: one with 1/2 cup of all-purpose flour, one with 2 beaten large eggs, and one with 1 cup of panko breadcrumbs, then dredge each croquette first in flour, shaking off excess, then dip in the beaten eggs, and finally coat generously with panko breadcrumbs.

6. 6

   Heat 4 cups of frying oil in a deep pot or fryer to 350°F (175°C) and carefully fry the croquettes in batches for 3-5 minutes, or until golden brown and crispy, ensuring not to overcrowd the pot.

7. 7

   Remove the fried croquettes with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil before serving immediately.