Spanish Chicken Croquetas with Creamy Béchamel

Chill. Heat the olive oil over a mid-sized flame in a skillet or sauté pan. Season the chicken with salt and sauté till cooked through, around 10 minutes. Move to a platter to cool. Cut the chicken in pieces plus grind using a food processor. Melt the butter over a mid-sized flame and tip in the onion in a clean skillet or sauté pan. Cook over medium-low heat, till soft and transparent but not yet browned, around 12 minutes. In a mid-sized saucepan, bring the milk to a simmer; add salt till it tastes right, pepper, and the nutmeg while that is happening. Turn the heat down, cover the pan, and keep hot. Sieve the flour in the skillet over the onion plus heat, mixing the whole time, for around 2 minutes. It should be a compact plus just-moist ball. Spread out this ball in the pan plus start slowly mixing in the hot milk till the mixture is silky plus not too tacky when touched, around 5 minutes. Turn the heat down to low and lightly turn in the ground chicken. Cook, lightly mixing, for 2 minutes. The mixture should be spongy plus can be touched without sticking to your finger. Move the mixture to a big bowl to cool. Cover with cling film and chill for several hours till chilled once cool. (This will make forming the croquettes easier.) upon a flat work surface dusted using flour, form croquettes in 2- to 2 1.3 cm (5- to 6.25-cm) long cylinders around 2.5 cm (2.5 cm) in diameter. Gently roll in flour. Break the eggs in a bowl plus well beat. Put the breadcrumbs in a second bowl. Dip this croquettes in the egg plus roll in breadcrumbs to completely cover. Heat at least 1.9 cm/2 cm of sunflower oil over a medium-high flame in a skillet or sauté pan. Turn the heat down to medium-low. Working in little batches that don’t crowd the pan, fry this croquettes, turning often, till they are amber on the outside plus hot plus silky at the center, around 2 minutes. Lightly move them to absorbent paper towels to tip off the liquid off excess oil. Serve hot.