Chicken Croquettes

Method

1. In a pot of cold salted water, add a wedge of onion, a piece of carrot, and the chicken breast. Bring to a boil and cook for at least 40 minutes.
2. Meanwhile, finely chop the smoked bacon. In a pan without oil, cook over low heat until crispy, adding black pepper. Set aside.
3. Once the chicken is cooked, remove it and the vegetables from the pot (reserve the broth). In a blender, combine the chicken, onion, carrot, stale bread, a drizzle of olive oil, half a ladle of the reserved broth, parmesan, pesto, and the egg. Blend until smooth.
4. Transfer the mixture to a bowl and refrigerate for 40 minutes until fully cooled and firm.
5. After the mixture has cooled, fold in the crispy bacon until evenly distributed.
6. Set up breading station: flour in one dish, beaten eggs in a second, and breadcrumbs in a third.
7. With two wet spoons, scoop portions of the mixture and shape into nuggets or croquettes (they do not need to be perfect).
8. Coat each piece in flour, then dip in egg, then coat with breadcrumbs. Repeat egg and breadcrumbs for a double breading.
9. Heat oil to 170-180°C. Fry the croquettes in batches, not overcrowding, until deep golden and crispy, about 1 to 1.5 minutes. Drain on paper towels.
10. (Optional) For a lighter version, coat the croquettes only with flour and fry.
11. (Alternative) For an air fryer version, spray the croquettes with a little olive oil and air fry at 200°C for 5 minutes.