Chicken Croquettes with Aioli Sauce

Finely chop the chicken breast and Parma ham.

In a small saucepan, bring 300 ml of milk to a boil, add the ground nutmeg, stir, and remove from heat. Reserve the remaining 100 ml of milk for the aioli sauce.

In another small saucepan, heat a little olive oil over medium heat and sauté 2 crushed garlic cloves. Add the finely chopped onion and cook until translucent. Add the butter and let the onion and garlic brown slightly.