Villeroy chicken breasts with salad
Ingredients for 5 portions
Calculate portions
Chicken breast
0.85 kg
Table salt
3.75 g
Ground white pepper
0.001 g
Plain flour
0.1 kg
Eggs
1.5 ud
Breadcrumbs
0.1 kg
High oleic oil
0.25 l
Vinaigrette sauce
0.038 l
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
Lettuce
0.3 ud
Spring onions
0.3 ud
Vinaigrette sauce
0.023 l
Table salt
5.0 g
Elaboration
- Cut the chicken breasts in two lengthwise and season with salt and pepper.
There are three options for cooking the chicken breasts:
- Vacuum cook for 45 minutes at 90 ºC and then lower the temperature.
- Cook in a poultry stock at 95 ºC and then lower the temperature.
- Grill and then lower the temperature.
- Prepare a 110 g/litre béchamel
- Cover the cooked chicken breasts in béchamel, place them on a greased plate and then cool.
- Prepare a lettuce and onion salad and a vinaigrette.
HOW TO PLATE UP
- Cover in breadcrumbs and fry in plenty of hot oil.
- Place the chicken breast on one side of the plate and the dressed salad next to it.
Nutritional information (1 portion)
Energy
845.32
kcal
Carbohydrates
36.94
g
Proteins
48.17
g
Lipids
55.73
g
Fiber
1.46
g
Saturates
11.3
g
Monounsaturated fatty acids
31.87
g
Polyunsaturated fatty acids
10.53
g
Cholesterol
226.33
mg
Calcium
236.87
mg
Iron
3.08
mg
Zinc
2.5
mg
Vitamin A
262.73
ug
Vitamin C
4.96
g
Folic acid
42.65
ug
Salt (Sodium)
2050.41
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.
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