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 breast fillets in broth at a gentle simmer for 12 min; cool and halve.
2. Melt the butter, stir in the flour and sweat for 2 min, then cook the milk in portions into a thick béchamel; season with salt and nutmeg.
3. Dip the fillets completely into the béchamel, place on a tray and let set cold (at least 2 hrs).
4. Dip the coated fillets first through whisked egg, then in breadcrumbs.
5. Heat oil to 170 °C and fry the fillets in batches until golden brown.
6. Drain on paper towels and serve hot.