Villeroy chicken breasts with salad - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Villeroy chicken breasts with salad. Birds, Hot
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Ingredients
- 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
- 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
- Lettuce 0.21 ud
- Spring onions 0.21 ud
- Vinaigrette sauce 0.023 l
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