Breasts a la Villeroy, a classic recipe with which you will always be right

There are certain dishes that evoke memories of childhood or adolescence. In those years, one of my favorite dishes was breasts a la Villeroy, also called breasts with béchamel sauce, chicken a la Villeroy, or a la Villaroy. Looking for this recipe, I realized that years ago I had prepared it with pieces of chicken curry or lamb chops but that the classic recipe made with breast fillets was not yet in our recipe book.

So here comes the recipe for breasts a la Villeroy, a dish consisting of napar and well wrapped a thick breast fillet with the Villeroy sauce, a fattened bechamel with egg white and grated cheese. This incorporation of proteins thickens the béchamel sauce and makes it ideal for this dish.



For 4 people
  • Chicken breast (Whole, cut into two fillets each), 2
  • Butter 50 g
  • Wheat flour 50 g
  • Whole milk 500 ml
  • Egg white 1
  • Parmesan cheese a tablespoon
  • Breadcrumbs for breading
  • Egg for breading

How to make breasts a la Villeroy

Difficulty: easy
  • Total time 1 h 15 m
  • Elaboration 1 hour
  • Cooking 15 m
  • Repose 1 hour

To make this delicious preparation, we cut the breasts into two thick fillets and cook them to our liking. Tradition says that the breasts should be cooked but if you cook them over a high heat on the grill, so that the stripes are marked and the center is juicy, your breasts a la Villeroy will be more tasty.

On the other hand, we prepare a traditional or gluten-free bechamel sauce, according to our needs, and we fatten it by adding a very beaten white and a good spoonful of grated cheese. In a tray, we put a good gob of that bechamel called Villeroy sauce and on the glob we put a chicken fillet.

We cover the fillet with two good tablespoons of our bechamel and continue with the rest of the chicken fillets, leaving them well covered in bechamel on one side. We put in the fridge for two hours to rest and the béchamel is firm.

We remove from the fridge and proceed to wrap the breasts in beaten egg and breadcrumbs, trying to recompose them so that they return to having the shape of chicken breast. We fry them in very hot oil to brown their surface like when we make croquettes.

Tags:  Meats And Birds Vegetables And Legumes Desserts 

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