Chicken Villaroy – béchamel-coated fried chicken breast with salad

Ingredients for 4 portions

• 4Chicken breasts
• 1Bay leaf
• to tasteSalt
• 60 gButter
• 70 gPlain flour, for the béchamel
• 500 mlMilk
• to tasteNutmeg
• to tasteBlack pepper
• 4 tbspPlain flour, for coating
• 2Eggs, beaten
• 120 gBreadcrumbs
• 4 tbspRapeseed oil, for frying

On the side

• 1Lettuce
• 2Tomatoes
• 2 tbspOlive oil, for the salad
• 1 tbspVinegar

Method

1. Slice each chicken breast horizontally into two thinner fillets. Put them in a pan with the bay leaf and some salt, cover with water and bring to the boil.
2. Simmer the fillets gently for 10 minutes, until cooked through.
3. Meanwhile, make a thick béchamel: melt the butter in a saucepan, add the flour and cook for 2 minutes, stirring constantly. Gradually whisk in the milk and cook for 8–10 minutes, stirring, until very thick. Season with salt, pepper and nutmeg.
4. Drain the fillets and pat dry with kitchen paper. Dip them one at a time into the hot béchamel so they are completely coated and lay them on a tray lined with baking paper.
5. Leave to cool, then chill in the fridge for at least 1 hour, until the béchamel is firm.
6. Meanwhile, wash and tear the lettuce and cut the tomatoes into wedges.
7. Carefully coat the fillets in flour, beaten egg and breadcrumbs.
8. Heat plenty of oil, about 2 cm deep, in a deep frying pan over a medium-high heat and fry the fillets in batches for 2–3 minutes a side, until golden. Drain on kitchen paper.
9. Dress the salad with the oil, vinegar and some salt and serve with the freshly fried chicken.

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