3 chicken breasts
1 laurierblaadje
salt and pepper
a dash of olive oil
thick béchamel (flower 50 gr. Oil and butter, 25 in 25 gram of each of, milk 1 / 2 l.sal and a pinch of nutmeg)
1 not
bread-crumbs
olive oil, to fry
1
Put enough water to the boil with a little olive oil, salt, pepper and bay.
2
Boil the whole chicken breasts for five minutes.
3
Prepare a bechamel sauce and mix it with the sliced chicken breasts.
4
Let cool, so that the remaining bechamel hardens.
5
Then we beat an egg in a bowl and we do breadcrumbs in another bowl.
6
We do the chicken breasts with bechamel first in the bowl with egg and then into the bowl with breadcrumbs.
7
Heat the pan with olive oil and fry the chicken breasts.
Ingredients
3 chicken breasts
1 laurierblaadje
salt and pepper
a dash of olive oil
thick béchamel (flower 50 gr. Oil and butter, 25 in 25 gram of each of, milk 1 / 2 l.sal and a pinch of nutmeg)
1 not
bread-crumbs
olive oil, to fry