Villeroy chicken breasts with salad

90 min
Type of dish: Birds
Temperature: Hot
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Chicken breast 0.85 kg
Table salt 3.75 g
Ground white pepper 0.002 g
Bechamel (roux 110) for villeroy or mousses 0.5 l
Plain flour 0.1 kg
Eggs 3.0 ud
Breadcrumbs 0.1 kg
High oleic oil 0.25 l
Green onion and lettuce salad 3.0 ud
See Recipe
Sterilised milk 0.5 l
Plain flour 0.055 kg
Margarine 0.055 kg
Ground white pepper 1.0 g
Ground nutmeg 1.0 g
Table salt 5.0 g
See Recipe
Lettuce 0.21 ud
Spring onions 0.21 ud
Vinaigrette sauce 0.023 l
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
722.54
kcal
Carbohydrates
29.84
g
Proteins
48.14
g
Lipids
45.35
g
Sugars 5.52 g
Salt (Sodium) 1399.73 mg
Folic acid 47.6 ug
Vitamin C 3.38 g
Vitamin A 215.86 ug
Zinc 2.52 mg
Iron 3.21 mg
Calcium 181.18 mg
Cholesterol 281.88 mg
Polyunsaturated fatty acids 8.2 g
Monounsaturated fatty acids 26.18 g
Saturates 8.89 g
Fiber 1.18 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.