Villaroy chicken breasts with salad

90 min
Type of dish: Birds
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Chicken breast 0.85 kg
Table salt 3.75 g
Ground white pepper 0.001 g
Bechamel (roux 110) for villeroy or mousses 0.75 l
Plain flour 0.1 kg
Eggs 1.5 ud
Breadcrumbs 0.1 kg
High oleic oil 0.25 l
Lettuce 0.3 ud
Onion 0.1 kg
Vinaigrette sauce 0.038 l
See Recipe
Sterilised milk 0.75 l
Plain flour 0.083 kg
Margarine 0.083 kg
Ground white pepper 1.5 g
Ground nutmeg 1.5 g
Table salt 7.5 g
See Recipe
Olive oil 0.03 l
Vinegar 0.008 l
Table salt 5.0 g
Elaboration
  • Separar las pechugas en mitades a lo largo y salpimentar.

Tres opciones para cocinar las pechugas:

  1. Cocer al vacío 45 minutos 90 ºC y abatir.
  2. Cocer en fondo de ave a 95 ºC y abatir.
  3. Asar en plancha y abatir.

EMPLATADO

  • Empanar y freír en abundante aceite caliente.
  • Colocar en el plato la pechuga a un lado y la ensalada aliñada al otro.
Nutritional information (1 portion)
Energy
815.85
kcal
Carbohydrates
37.39
g
Proteins
48.35
g
Lipids
52.16
g
Fiber 1.59 g
Saturates 10.83 g
Monounsaturated fatty acids 29.02 g
Polyunsaturated fatty acids 10.24 g
Cholesterol 226.31 mg
Calcium 251.27 mg
Iron 3.27 mg
Zinc 2.5 mg
Vitamin A 255.53 ug
Vitamin C 7.41 g
Folic acid 44.71 ug
Salt (Sodium) 1817.13 mg
Sugars 8.07 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.