Preparation



The breasts a la Villeroy are part of the popular family of fried breaded with stuffing, composed of great known as the croquettes, the san jacobo, the flamenquines or the cachopo.

Although when we hear Villeroy we make an automatic mental association with chicken breasts, the original formula referred to a dish that could be oysters, chops, liver and many other things. Actually à la Villeroy can be any food that has been coated in sauce, breaded and fried. And specifically in a sauce baptized in honor of Marshal François de Neufville, Duke of Villeroy.

The Villeroy sauce is basically broth thickened with flour, to which we add egg yolks, butter or cream and extract of mushrooms or truffles.

The chicken breast is a part of the animal widely consumed and accepted by the general public, given its texture, softer than other meats, its delicate flavor and ease of consumption, since it lacks bones. Practically everything is made of chicken, which is why it can be prepared in different ways. Specifically, the breasts are the least fatty part of the chicken, although depending on how they are made, the final caloric value of the dish varies considerably. In this case, when the breasts are made with Villeroy sauce or bechamel and then fried, the calories shoot up, so this recipe is not recommended if you follow a diet of slimming or fat control. The resulting dish is very nutritious and complete, providing chicken proteins, carbohydrates from Villeroy sauce or bechamel sauce and fat used in frying. It is particularly suitable for children, young people and adolescents, who have a higher energy demand, and for those who, for various reasons need to gain weight. If the menu includes a plate of salad or vegetables and fruit for dessert, it compensates for excess calories, is enriched in vitamins, minerals and fiber, and a balanced meal is achieved.

Elaboration:

Basic notions to take into account:

1) Do not use cold broth or milk, but at room temperature or warm previously, so it will be less likely that lumps come out.

2) It is necessary and contingent to cool the breasts already covered with sauce in the fridge to avoid softening and various disasters at the time of batter, and it is easier the operation if we put sauce on only one side of the fillet.

Let's start with this recipe.

Season the fillets with salt and pepper and brown them in the frying pan with very little Betis oil. Remove from heat when cooked but still juicy and set aside while cooling.

Heat Betis oil or butter in same skillet over medium heat.

If you want to add stumbles to the cream, finely chop the chosen ingredient (mushrooms, mushrooms, onion or ham) and fry it for a couple of minutes.

Add the flour and toast it lightly in the fat making a dough. Add the broth for the Villeroy sauce (or the milk for the bechamel), never cold! in small quantities, stirring well with a few sticks and without adding more liquid until the preheat is not completely integrated.

Add all the necessary broth while the sauce is simmering. It needs to be thick, so if necessary let it boil and take body while stirring continuously to avoid lumps.

Place the breasts in a platter or dish anointed with Betis oil or covered with plastic film or baking paper so that they do not stick. Cover each fillet with Villeroy sauce (one side or both) and leave to cool in the fridge for at least one hour.

Bread the fillets carefully so that the cream layer does not come off. First pass them through flour, then through beaten egg and finally through breadcrumbs.

Fry the breasts in plenty of hot oil until they are golden on both sides. Remove and place on absorbent paper to remove excess oil.

To accompany the Villaroy chicken you can serve it with a fresh and delicious salad.

Note: the indicated quantities are for 4 people, preparation 60 min.