Pechugas de ave villaroy

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Pechugas de ave villaroy. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Pechugas de ave villaroy is one of the most favored of current trending foods in the world. It's easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Pechugas de ave villaroy is something which I have loved my entire life. They're nice and they look fantastic.

Many things affect the quality of taste from Pechugas de ave villaroy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pechugas de ave villaroy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pechugas de ave villaroy is 4/5 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook Pechugas de ave villaroy using 24 ingredients and 7 steps. Here is how you cook it.

#familiar
A quien no le recuerda este sabor a su infancia ??
Que ricas, jugosas, blanditas, si tienes niños haz bastantes porque de lo contrario te quedaras sin probarlas

Ingredients and spices that need to be Take to make Pechugas de ave villaroy:

1. 600 grs pechugas de pollo o pavo
2. 150 grs puerro
3. 150 grs zanahorias
4. 50 grs apio
5. 1 hoja laurel
6. 1 clavo
7. 2 grs pimienta en grano
8. 1250 ml agua
9. Bechamel
10. 110 grs mantequilla
11. 150 grs cebolla
12. 250 grs champiñones
13. 110 grs harina
14. 375 ml leche
15. 375 grs pechugas
16. 2 yemas
17. Sal
18. Pimienta
19. Nuez moscada
20. Empanado
21. 50 grs harina
22. 2 huevos
23. 50 grs pan rallado
24. 1 litro aceite girasol (aunque mi sabor faliliar es con aceite de oliva)

Steps to make to make Pechugas de ave villaroy

1. Limpiar y trocear las hortalizas y poner a cocer junto a las pechugas y especias unos 15 o 20 minutos. Dejar enfriar las pechugas dentro del caldo
2. Escurrir las pechugas colar el caldo y reservar
3. Filatear las pechugas y dejarlas en la nevera
4. Hacemos una bechamel (en mantequilla rehogamos la cebolla y el champiñón en brunoise, añadimos la harina, rehogamos retiramos del fuego y dejamos enfriar)
5. Calentar leche y caldo a partes iguales, yo he puesto 375 ml de cada uno, removemos unos 5 minutos y sazonamos con sal, pimienta y nuez moscada, retiramos del fuego y añadimos la yema sin parar de mover
6. Untamos una placa o tupper con aceite, añadir la salsa y las pechugas separadas y dejamos enfriar en la nevera
7. Una vez frías empanarlas en harina, huevo y pan rallado y freír en abundante aceite

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So that's going to wrap it up for this exceptional food Easiest Way to Make Super Quick Homemade Pechugas de ave villaroy. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!