Recipe for Chicken Rondelettes
Chicken, Poultry & Duck

CHICKEN RONDELETTES

    Chicken Rondelettes

    3 slices whole wheat bread
    1/4 cup milk
    2 1/2 cups coarsely chopped chicken or turkey
    1 cup coarsely chopped onions
    2 eggs
    1 teaspoon thyme
    Salt and pepper to taste
    2 cups seasoned bread crumbs
    3 tablespoons fresh chopped parsley
    2 tablespoons paprika
    3 tablespoons sweet butter, melted
    Vegetable oil, as needed for frying
    1 tablespoon sweet butter

    Cut crusts off bread and reserve for another use. Soak bread in milk for 10 minutes. Squeeze dry and shred.

    In a separate bowl, combine 1 1/2 cups chicken or turkey, bread, onions, eggs, thyme, salt and pepper. Toss well.

    Place mixture in a food processor with the steel blade. Using pulse action, process until mixture is well blended but not pureed. Fold in remaining cup of chicken or turkey. Cover and chill for 1 hour.

    Combine bread crumbs, parsley, paprika and melted butter in a pie plate. Stir well with a fork. Shape chilled turkey mixture into 6 large patties. Coat in bread crumb mixture and return, covered, to refrigerator for 1 more hour.

    Place about 1/2 cup oil and 1 tablespoon butter in skillet over medium heat. Cook patties, 3 at a time, 7 minutes on one side, 5 minutes on other side. They should be golden.

    Keep warm in 300 degree F oven and repeat with remaining patties. Serve hot, with gravy if desired.

    Yield: 6 large croquettes.

    These may be frozen. Reheat in a hot oven.


Recipes by Alphabet

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z