For the mixture
Sear the chicken and serrano ham in a very hot pan.
Season the chicken with salt and pepper and flambé it in brandy.
Leave it to cool, then dice everything finely.
Melt the butter in a saucepan and then add the flour.
Season with salt and pepper and gradually incorporate the cold milk.
When it thickens, add the diced meat and its juices.
Stir with great care to keep it from catching, until it takes on a thick enough consistency to make the croquettes.
Then leave it to cool on a tray covered tightly in cling-film to prevent it drying up.
For the breading
When the mixture is cold, start shaping it into the form of croquettes with the help of the flour.
Coat these in the beaten egg and then in the Quely Picada biscuit crumbs mixed with both the black and white sesame.
Finally fry the croquettes in oil, drain on absorbent kitchen paper and set aside.
Assembly of the tapa
Arrange the croquettes on a plate and decorate with parsley.