Pechugas de pollo con bechamel

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Pechugas de pollo con bechamel. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

Pechugas de pollo con bechamel is one of the most favored of recent trending meals on earth. It's easy, it is fast, it tastes delicious. It is appreciated by millions every day. They're nice and they look fantastic. Pechugas de pollo con bechamel is something that I have loved my whole life.

Many things affect the quality of taste from Pechugas de pollo con bechamel, 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 pollo con bechamel 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 pollo con bechamel is 5 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pechugas de pollo con bechamel estimated approx 75 minutos.

To get started with this particular recipe, we have to prepare a few components. You can have Pechugas de pollo con bechamel using 6 ingredients and 11 steps. Here is how you can achieve that.

Pechugas envueltas y rebozadas en una rica bechamel. A los niños les encanta y a los mayores también!

Ingredients and spices that need to be Get to make Pechugas de pollo con bechamel:

1. 2 Pechugas de pollo
2. Aceite de oliva
3. Leche
4. Harina
5. Sal
6. Nuez moscada (opcional)

Instructions to make to make Pechugas de pollo con bechamel

1. Filetear las pechugas en filetes finitos. Si lo preferís la podéis comprar ya fileteada.
   Salar.
2. Freirlas en un poquito de aceite de oliva. No freír demasiado. Si son muy finas con vuelta y vuelta prácticamente estarán hechas. Si son un poco más gruesas, freír justo que se hayan hecho, no dejarlas mucho tiempo. Este paso es importante. Si nos pasamos la pechuga se quedara seca.
3. Reservar las pechugas.
4. En una paellera o sartén amplia antiadherente poner aceite de oliva a calentar para hacer la bechamel. Cubrir la base de la sartén de aceite y calentar.
5. Cuando este caliente iremos añadiendo la harina tamizada. Yo la añado con un colador al tiempo que voy removiendo con una varilla plástica o cuchara de madera. Todo a fuego lento para que no se queme la harina. Tardamos más, pero el resultado es mucho mejor.
6. Añadimos toda la harina que admita el aceite. Debe empezar a quedar como un pure pero sin llegar a hacerse pasta. No hay que dejar de remover para que no se formen grumos.
7. Añadimos la leche poco a poco y seguimos removiendo. Es importante no echar la leche de golpe. Salamos y si se quiere se puede añadir un poquito de nuez moscada.
   Seguir removiendo hasta conseguir una bechamel espesa.
8. Cuando ya esté hecha la bechamel vamos metiendo las pechugas dentro de la sartén y las vamos empujando para que queden cubiertas de la bechamel.
9. Dejar enfriar completamente.
   Yo suelo dejarlo de la noche a la mañana siguiente.
10. Cuando ya se haya enfriado del todo es el momento de "rescatar" las pechugas.
    Sacar con cuidado de una en una; se les ha quedado pegada la bechamel por arriba y por abajo. Ir pasándolas por huevo y pan rallado.
11. Freír en abundante aceite

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