Spanish cuisine · Meat & Kebab

Pollo Villaroy

Breaded chicken in a béchamel coat – the crisp and creamy retro classic.

Ingredients · for 4 servings

• 4 chicken breast fillets
• 600 ml milk
• 60 g butter
• 80 g flour
• 1 pinch nutmeg
• 2 eggs
• Breadcrumbs
• Oil for frying
• Salt

Instructions

1. Poach the chicken breasts in stock, cool and halve them.
2. Cook a thick béchamel from butter, flour and milk, then season.
3. Dip the fillets in the béchamel and let them set firm on a tray in the fridge.
4. Bread in egg and breadcrumbs and deep-fry until golden brown.