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Caesar Salad Croquettes

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These Caesar salad croquettes are a gourmet twist on the classic Caesar salad, featuring crispy chicken, Parmesan, and anchovy-filled croquettes served with fresh greens and a creamy Caesar dressing.

Ingredients

100g chicken thigh

500ml chicken stock

10g unsalted butter

50g plain flour

25g Parmesan, grated

15g anchovies, chopped

1 garlic clove, crushed

10g parsley, chopped

Salt, to taste

Vegetable oil, for frying

Plain flour (for coating)

Eggs, beaten (for coating)

Breadcrumbs (for coating)

1 egg, soft boiled

1 tbsp white wine vinegar

1 1/2 tbsp Dijon mustard

1 anchovy

50ml olive oil

75g Parmesan, finely grated

Worcestershire sauce, to taste

Lemon juice, to taste

Romaine lettuce leaves

200g spinach

Parmesan shavings

Cress, for garnish

Instructions

  1. Poach chicken thigh in chicken stock until cooked, shred finely, and set aside.
  2. Melt butter in a pan, stir in flour to make a roux, then whisk in some chicken stock until thickened.
  3. Add shredded chicken, Parmesan, anchovies, garlic, parsley, and salt, stirring until a thick mixture forms. Cool, then chill until firm.
  4. Shape into croquettes, coat in flour, then egg, then breadcrumbs.
  5. Heat oil in a deep pan and fry croquettes until golden and crispy. Drain on paper towels.
  6. For the dressing, blend soft-boiled egg, vinegar, mustard, anchovy, olive oil, Parmesan, Worcestershire sauce, and lemon juice until smooth.
  7. To serve, arrange romaine and spinach on a platter, add croquettes, garnish with Parmesan shavings and cress, and drizzle with dressing.

Notes

Prepare croquette mixture ahead and chill well to prevent breaking during frying.

For a lighter option, bake croquettes at 400°F instead of frying.

Replace anchovies with capers for a briny, vegetarian-friendly alternative.

Freeze uncooked coated croquettes for later use—fry directly from frozen.

Nutrition

Find it online: https://justsosavory.com/caesar-salad-croquettes/