Leftover Chicken Croquette With Marinara Sauce

Directions

1. Skin and chop chicken into pieces and set aside.
2. Heat olive oil in a large sauté pan over medium and sauté peppers and onions until translucent, 3 to 5 minutes. Add garlic and sauté for another 30 seconds; let cool slightly.
3. Add the sautéed veggies to the bowl with the chicken, along with 1 egg, ¼ cup flour, the parsley, Italian seasoning, crushed red pepper flakes, salt and pepper. Chill the mixture in the refrigerator for 20 minutes, or pop into the freezer for 5 to 10 minutes.
4. Using your hands, shape the chilled mixture into 1-inch-thick patties.
5. Set up three separate plates or shallow bowls: one filled with the remaining ¼ cup flour, another with the egg and a third with the panko. Season the panko with the seasoning of your choice, then lightly dip each croquette into the flour, egg then panko, coating to cover. Set the croquettes aside.
6. Wipe out the same pan, and heat about ¼ cup ext extra virgin avocado oil over medium. Drop a bread crumb in the oil, and see if it sizzles.
7. Gently place croquettes in oil, making sure not to crowd the pan, and pan fry until golden brown on both sides, about 3 to 5 minutes per side.