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
1147.16
kcal
Carbohydrates
49.52
g
Proteins
50.14
g
Lipids
82.64
g
Fiber 2.17 g
Saturates 13.34 g
Monounsaturated fatty acids 53.74 g
Polyunsaturated fatty acids 13.37 g
Cholesterol 235.86 mg
Calcium 258.72 mg
Iron 3.56 mg
Zinc 2.67 mg
Vitamin A 268.93 ug
Vitamin C 8.24 g
Folic acid 49.56 ug
Salt (Sodium) 1820.75 mg
Sugars 8.13 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.