Pechuga de pollo Villeroy

Hello everybody, it is John, welcome to our recipe page. Today, we're going to make a distinctive dish, Pechuga de pollo Villeroy. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Pechuga de pollo Villeroy is one of the most favored of recent trending foods on earth. It's appreciated by millions daily. It's easy, it is fast, it tastes yummy. Pechuga de pollo Villeroy is something which I have loved my entire life. They are fine and they look wonderful.

Many things affect the quality of taste from Pechuga de pollo Villeroy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pechuga de pollo Villeroy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pechuga de pollo Villeroy is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pechuga de pollo Villeroy estimated approx 75 minutos.

To begin with this recipe, we have to first prepare a few components. You can have Pechuga de pollo Villeroy using 12 ingredients and 11 steps. Here is how you can achieve that.

La receta de pechuga de pollo Villeroy, se llama así porque la pechuga va napada en la típica salsa Villeroy a base de salsa bechamel y pan rallado, el secreto de la elaboración del pollo a la Villeroy consiste primero en hacer los filetes de pollo y después pasarlos por la salsa Villeroy, se empanan y se fríen, se sirven por lo general frías.
Esta receta, es una que me enseñó la del Chef, nos daba las clases de 4 viernes por los "mercados de Alcoy". Os gustará.

Ingredients and spices that need to be Prepare to make Pechuga de pollo Villeroy:

1. 1 pechuga entera de pollo
2. pan rallado
3. 2 huevos batidos
4. harina
5. Aceite de oliva y sal
6. Bechamel
7. 20 gr. cebolla a trocitos
8. sal
9. 2 cda. mantequilla
10. 6 cdas. harina
11. pizca nuez moscada
12. 2 vasos leche. .. con el Thermomix

Instructions to make to make Pechuga de pollo Villeroy

1. Prepara Bechamel: derretir la margarina e incorporando la harina, agregar la leche caliente, dejar atemperar. Puedes visitar mi receta " Bechamel recetas de chef".
2. Olla con agua caliente y la pechuga, durante 20-25 minutos.
3. Dejar que se enfríe. Una vez fría (pechuga), cortar en medallones
4. Tapar los medallones de pechuga con el bechamel.
5. Estos pasos conviene realizarlo con antelación, ya que la bechamel tiene que endurecer para que no se despegue (aprox. 4-5 horas).
6. Pata empanar: 1º harina,
7. 2º el huevo batido
8. 3º pasar por el pan rallado.
9. Pasar cada medallón por la harina, el huevo y el pan rallado
10. Freír en abundante aceite, hasta que se dore.
11. Sacar y dejar sobre papel de cocina, así obsorber el aceite..

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