Chicken Croquettes with Aioli Sauce

Finely chop the chicken breast and Parma ham. Also finely dice the onion and 2 cloves of garlic.

Bring 300 ml milk to a boil with a pinch of nutmeg in a pot, then remove from heat. In a second pot, heat 15 ml olive oil, sauté garlic and onion until translucent. Add butter and let it foam briefly.

Add the chopped meat and brown it all around. Stir in 50 g flour and roast for 1 minute, stirring constantly. Gradually stir in the hot milk until a thick béchamel forms. Fold in chopped parsley and ham, season with salt, and let the mixture cool completely in the refrigerator.