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1
Melt the butter in a medium saucepan over medium-low heat.
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2
Whisk in the flour.
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3
Let bubble without browning for 2 minutes.
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4
Whisk in the milk and increase the heat to medium.
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5
Bring to a boil, whisking often.
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6
Reduce the heat to low and cook, whisking often, until the sauce is very thick, about 5 minutes.
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7
Stir in the chicken and tomato paste and season with salt and pepper.
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8
Transfer the mixture to a bowl.
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9
Press a piece of plastic wrap directly on the surface and pierce a few holes in the wrap.
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10
Let stand about 2 hours, until completely cooled.
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11
Line a baking sheet with wax paper.
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12
Spread the bread crumbs in a shallow dish.
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13
Beat the eggs in another shallow dish.
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14
Use two soup spoons to form 12 thick ovals about 1 1/22in (3-4cm) long.
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15
Roll in the bread crumbs, coat with the eggs, roll again in the bread crumbs, and place on the baking sheet.
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16
Preheat the oven to 200F (100C).
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17
Line another baking sheet with paper towels.
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18
Add enough oil to a large, heavy frying pan to come halfway up the sides and heat until the oil is 350F (170C).
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19
In two batches, add the croquettes and deep-fry, turning frequently, about 3 minutes, or until deep golden brown.
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20
Transfer to the paper towels, and keep warm in the oven.
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21
Serve the croquettes on a heated serving platter.
