Crispy Chicken Croquettes with Homemade Tartar Sauce

In a small saucepan, submerge 130 gr Chicken Fillet in 200 ml Water with ¹/₄ tsp Table salt, bring to a gentle simmer over medium heat, cook for 15 to 20 minutes until the center reaches 74°C (165°F), then transfer to a cutting board and shred into very fine strands.

Melt 2 tsp Butter in a deep skillet over medium heat, add finely diced ¹/₄ head Onions and minced ³/₄ clove Garlic, and sauté for 3 to 4 minutes until translucent.

Stir 10 gr Flour into the butter mixture, cook for 1 minute, then gradually pour in 40 ml Milk while whisking continuously until a very thick, smooth béchamel sauce forms and pulls away from the pan.

Fold the shredded poultry into the warm béchamel along with ¹/₂ tsp Dijon Mustard, finely chopped 3 gr Parsley, remaining ¹/₄ tsp Table salt, ¹/₄ tsp Black Pepper - Powder, and ¹/₂ tsp Ground Nutmeg, stirring over low heat for 2 minutes into a cohesive dough.

Transfer the warm croquette paste into a shallow dish, spread evenly, press plastic wrap directly onto the surface, and refrigerate for at least 2 hours until thoroughly chilled and firm.

While the base is chilling, combine 40 gr Mayonnaise, finely minced 15 gr Pickled Cucumber, finely chopped 5 gr Capers, remaining ¹/₂ tsp Dijon Mustard, ¹/₂ tbsp Lemon Juice, finely chopped 2 gr Fresh Dill, remaining 2 gr Parsley, and remaining ¹/₄ tsp Black Pepper - Powder in a bowl, mix thoroughly, and refrigerate until serving.

With lightly moistened hands, divide the chilled croquette dough into 8 equal portions and roll each into a smooth cylinder approximately 6 cm in length.

Set up a breading station with remaining 15 gr Flour, beaten 1 piece Eggs size M, and 40 gr Breadcrumbs (panko), then dredge each shaped cylinder first in flour, coat thoroughly in egg, and press firmly into the panko breadcrumbs.

Heat 150 ml Sunflower oil in a small deep pot to 175°C (347°F), fry the croquettes in small batches for 3 to 4 minutes until crisp and deeply golden, then drain on a wire rack.

Arrange the hot, crispy croquettes on a serving platter and serve immediately with the chilled tartar sauce on the side.