Villeroy chicken / breaded chicken in a bechamel coat

It may seem like a heavy dish at first, but it really isn't / yet if you bake it in the oven / This is a wonderful and juicy chicken that will delight you. Vegetarians can do the same with oyster mushrooms or mushrooms of your choice. come if you don't have enough meat and sudden guests happen to you.

Preparation steps

First make the béchamel: Melt the butter with the oil in a pot and add the flour, fry the flour lightly until it turns yellow briefly. Add the milk, stirring, add enough milk to make the béchamel thick. Season with salt and white pepper, then add the ham and peas. .Put aside to cool. Melt the chicken fillets (not too thin, they should be about the same thickness as the stuffing). Salt and pepper the chicken. Heat the olive oil in a pan and fry the chicken briefly on both sides. Take it out and put a layer of bechamel on each piece of chicken.
You bread classically in flour, egg / which you have mixed with a little salt / and bread crumbs.
Fry the chicken in shallow fat to capture the fine color on both sides. You can also bake the chicken in the oven at 220C / 15 min. Serve with salad or cooked vegetables.

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I dedicate this recipe to my late grandfather who was the only one who knew how to make this properly! Grandma and I made it, be nice, but grandpa's hand is grandpa's hand! :)) Namely, as a child, this was my favorite grandfather's dish, I could go home from school from the first shift, frozen and hungry like a wolf, thinking how great it would be if my grandfather now baked his chicken with dough! And when I walked into the entrance of the building, the smell of roast chicken would spread all over the stairs, alas, then there was no happier child than me! :)))

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Rosa Cooking