Crispy Chicken Croquettes with Homemade Aioli

Finely chop the chicken breast and Prosciutto di Parma. In a small saucepan, bring 300 ml milk with a pinch of nutmeg to a boil, then immediately remove from the heat.

In a second saucepan, heat olive oil (1 tbsp) and briefly sauté two finely chopped garlic cloves. Add the finely diced onion and sauté until translucent. Add the butter and let everything turn light golden brown.

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