Today I bring you this recipe for chicken bites a la villaroy, a very rich and perfect dish to serve as a starter on special occasions. Although the process is a bit long, it is not complicated and the results are obvious. With a little patience you will get a very attractive recipe that will delight all your guests.
Before we get down to work, some recommendationsWhen you cook the béchamel make sure it is somewhat thick so that you can later work with the dough. So that the dough is well compact and you can make a perfect breading, you will have to let it cool in the refrigerator for at least 2 hours. Finally, do not be obsessed with the shape of the snacks, some portions can be made with a rounded shape and others with an elongated shape, it is the least, the taste is the same. Now let's get to work!
- 2 chicken breasts (preferably free-range)
- Half a liter of milk
- 3 tablespoons flour
- 1 pinch of nutmeg
- Sal Island
- 2 eggs
- Bread crumbs
- Extra virgin olive oil
- First we are going to prepare the chicken, clean the excess fat, wash under the tap and dry well.
- Cut the breasts into cubes in one bite, ensuring that they are all of a similar size.
- We put a pot on the fire with water and salt, when it boils we introduce the breasts and cook for about 5 minutes.
- We drain the chicken and reserve.
- Now we have to prepare a somewhat thick béchamel.
- First we put a background of oil in a saucepan, add the flour and cook for a minute.
- We are adding the milk very little by little, stirring with a few rods so that lumps do not form.
- As the sauce thickens, we add flour and stir without stopping.
- Add salt to taste and a pinch of nutmeg, when we have incorporated all the milk and the béchamel is thick, remove from the heat.
- Prepare a source with a bottom, place the chicken pieces and cover with the béchamel sauce.
- Cover with plastic wrap and let it cool, when it is warm, put it in the refrigerator for at least two hours.
- We prepare a container with 2 beaten eggs and another container with breadcrumbs.
- With the help of a spoon we are taking the pieces of chicken and béchamel, we first go through the egg and then through the breadcrumbs.
- Carefully we mold with our hands to give it a rounded shape.
- Fry in plenty of hot oil, until all the bites are golden brown on all sides.
- We drain on absorbent paper and that's it.