CookEat Recipe
Leftover Meat Croquettes
Cooked meat mixed with prosciutto, Parmesan and a soft bread panade, shaped into small spool-like croquettes, crumbed and fried.
Method
Steps
Step 1
Gather the ingredients: 300 g properly refrigerated leftover cooked meat, finely chopped; 30 g fat-and-lean prosciutto, finely chopped separately; 20 g grated Parmesan; Salt and black pepper to taste; A small pinch of ground nutmeg; 40 g soft white bread crumb, without crust; About 80 ml milk, or cooked meat broth, for the panade; 1 egg, plus a second only if needed to bind a larger or drier mixture; About 70 g fine dry breadcrumbs; About 700 ml suitable frying oil, or enough for the pan; lard is an alternative; Optional: half a small garlic clove and 1 tablespoon parsley, finely chopped.
Step 2
Use cooked meat that was cooled promptly and refrigerated at 4°C or colder, still within the usual 2–3-day leftover window. Chop the meat finely and chop the prosciutto separately, then combine. Keep chilled until mixing.
Step 3
Cook the crustless bread with the milk in a small pan, stirring for about 3–5 minutes until a thick soft panade forms. Cooked meat broth can replace the milk. Cool promptly until no longer warm enough to heat the meat mixture.
Step 4
Mix the meat and prosciutto with the Parmesan, a little salt, pepper and nutmeg. Add a few tablespoons of the panade, then the first beaten egg, using enough panade to make a firm, shapeable mixture. Add the optional chopped garlic and parsley if desired. Use some or all of the second beaten egg only if the mixture needs additional binding; stop before it becomes loose.
Step 5
Shape into small spool-like cylinders about 4 cm long and 2–3 cm thick, with slightly wider ends and a gently narrower middle. Roll directly in dry breadcrumbs; the source does not call for an extra flour-and-egg coating.
Step 6
Heat the oil to about 170°C. Fry in small batches for about 4–6 minutes, turning carefully, until golden and heated throughout to 74°C. Drain and serve hot. Lard may replace the oil. These croquettes are served after frying without the later egg-and-lemon sauce used for recipe314 meatballs.
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