Name: Polpette di Pollo (Crispy Chicken Croquettes)
Yield: Serves 3 to 4 as the main course, 6 as an appetizer
Cuisine: Italian
Ingredients: 2 cups finely ground or minced boiled or roasted chicken, any fat, skin, and bones removed; Freshly ground black pepper; 1 cup dry bread crumbs, the more homemade and rustic, the better; 1 egg; 2 medium garlic cloves, minced; 1 egg yolk; ¼ cup finely minced flat-leaf parsley; 1 teaspoon salt; Substantial gratings of nutmeg; Lemon wedges; Olive oil for frying

Preparation info

Serves
3 to 4
as the main course

Difficulty
Easy

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

Italian ingenuity with leftovers must come in the DNA. I’m very partial to Rosa Vigna’s croquettes that begin with leftover chicken and are given a new crunchy existence for an entirely different meal. Just dip the little ovals in fresh bread crumbs so they will be crunchy on the outside, soft inside once you’ve fried them. Rosa Vigna may have grown up in Sardinia, but she has lived in Tuscany so long that she has absorbed local culinary tradition. This is