Chicken breasts 2
Butter 50 g
Wheat flour 50 g
Whole milk 500 ml
Egg white 1
Parmesan cheese 1 tablespoon
Breadcrumbs for coat
Egg to coat
Difficulty level: Easy
Total time 1h 15m
To make this delicious meal, cut the chicken breasts into two thick fillets and cook them to your liking.
Tradition says that the breasts must be precooked, so grill them on high heat, so that the strips are marked and the centre is juicy, your breasts will be tastier.
Meanwhile, prepare a traditional bechamel sauce and thicken it by adding a well-beaten egg white and a large spoon of grated cheese. On a tray, put a large spoon of béchamel (called Villeroy sauce) and place a chicken fillet on the sauce.
Cover the fillet with more tablespoons of béchamel and continue in the same way with the rest of the chicken fillets, leaving them well covered with béchamel on one side.
Place the chicken with bechamel in the fridge for two hours so that it chills and the béchamel becomes firm.
Remove from the refrigerator and proceed to dip the breasts and bechamel in the beaten egg and then in the breadcrumbs. Be careful when doing this so that they retain the chicken breast shape.
Fry them in hot oil until the surface is golden (similar to when making croquettes). Once fried, they are ready to eat.