Pechuga de pollo a la Villaroy

Hey everyone, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Pechuga de pollo a la Villaroy. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

Pechuga de pollo a la Villaroy is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It's simple, it is fast, it tastes yummy. Pechuga de pollo a la Villaroy is something which I have loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Pechuga de pollo a la Villaroy, 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 a la Villaroy 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 a la Villaroy is 4 personas. 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 a la Villaroy estimated approx 180 minutos.

To get started with this recipe, we must first prepare a few ingredients. You can have Pechuga de pollo a la Villaroy using 5 ingredients and 8 steps. Here is how you can achieve that.

Un plato clásico de la antigua cocina francesa que se popularizó hace muchos años pero actualmente casi en desuso a pesar de lo delicioso que está.

Ingredients and spices that need to be Get to make Pechuga de pollo a la Villaroy:

1. 4 filetes pechuga de pollo
2. 500 ml salsa bechamel
3. 1 huevo batido
4. Sal y pimienta
5. Pan rallado

Instructions to make to make Pechuga de pollo a la Villaroy

1. Se salpimienta y fríen los filetes de pollo. Se dejan enfriar sobre papel absorbente.
2. Se rebozan los filetes en la salsa bechamel y se colocan en una bandeja amplia. Si la salsa se hace con caldo de ave en lugar de la leche tendrá más sabor.
3. Se dejan reposar los filetes de pollo un par de horas en la nevera.
4. Procedemos al rebozado con huevo...
5. ...y con pan rallado
6. Habremos preparado una sartén o freidora con abundante aceite y cuando arranque a hervir echamos las pechugas con cuidado.
7. Damos la vuelta para que se frían de manera uniforme y cuando adquieran un color dorado las sacamos y colocamos sobre papel absorbente. Servimos calientes.
8. Más recetas en mi blog: decomeryleer.blogspot.com

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