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Pechugas de pollo Villaroy

Media - 1 hora - 6 personas

Receta creado por cookidoo.


Ingredientes:

2 pechugas de pollo sin piel (600-800 g)

2 pizcas sal

pimienta negra recién molida a gusto

2 chorritos aceite de oliva

500 g agua

Salsa Blanca o Bechamel

50 g aceite de oliva

100 g mantequilla

170 g harina

800 g leche

1 pellizco nuez moscada molida

pimienta molida recién molida a gusto

1 cdta sal

Para Freir

3 huevos batidos

200 g pan rallado

300 g aceite para freír


Preparación:


1. Colocar cada pechuga sobre un pedazo de film transparente, espolvorear con la sal y la pimienta y un chorrito de aceite. Envolver cada pechuga formando un saquito o papillote con el film y poner en el recipiente Varoma. Tapar y reservar.


2. Poner en el 500 g agua y ubicar el Varoma en su posición y programar

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Retirar el Varoma y vaciar el vaso. Dejar enfriar las pechugas sin desenvolver (aprox. 1 hora). Cuando estén frías, desenvolver y poner en un bowl el líquido de cocción de los papillotes. Cortar el pollo en rodajas de 2 cm y reservar.


3. Para preparar la salsa blanca: Poner en el vaso 50 g aceite y 100 g mantequilla. Calentar 2 min / 120°C / vel 1.

4. Añadir 170 g harina y cocinar 3 min / 120°C / vel 2.

5. Incorporar el jugo de los papillotes reservado, 800 g leche, 1 pizca nuez moscada, pimienta recién molida a gusto y 1 cdta sal. Mezclar 10 seg / vel 6 y luego programar 8 min / Varoma / vel 4. Dejar reposar 5 minutos en el vaso y verter la salsa en un pyrex mojado de 25 cm. aproximadamente.


6. Poner cada rodaja de pechuga en la bechamel caliente, deben queden cubiertas por todos los lados y algo separadas entre sí. Reservar en el refrigerador durante 2 horas.


7. Rebozar cada trozo pollo en el huevo batido y después en el pan rallado. Freír en una olla pequeño con abundante aceite caliente y dejar escurrir sobre papel absorbente. Servir caliente.

 
 
 

3 comentarios


Anthony Mills
Anthony Mills
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