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10

100g
1/2
120g
100g
20g
2
400ml
2
1






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Pasta Gratin Croquette
Servings: 4-6

INGREDIENTS
3 ounces (100 grams) chicken thighs, cubed
onion, thinly sliced
4 ounces (120 grams) corn
3 ounces (100 grams) pasta, cooked
4 teaspoons (20 grams) butter
2 tablespoons flour
13 ounces (400 milliliters) milk
2 tablespoons parmesan cheese, grated
1 teaspoon salt
Pepper, to taste
cup flour
2 eggs
2 cups panko bread crumbs
Oil, for frying

Tonkatsu sauce

PREPARATION
Melt butter in pan and saut onions until soft.
Add chicken and corn.
When chicken changes color, add flour and stir until mixture is well-coated. Gradually add milk. Stir well to avoid lumps.
Add salt, pepper, and parmesan cheese. When sauce begins to thicken, add pasta. Transfer into large baking dish and let chill in freezer for approximately 1 hour.
Once gratin hardens, scoop a large spoonful and dredge in flour. Dip in egg wash, coat with panko bread crumbs, then mold into a circular shape.
Fry gratin until golden brown, then drain on a paper towel. Serve with tonkatsu sauce.
Enjoy!

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