2 whole chicken breasts, split
coarse salt
freshly ground pepper
1/4 tsp thyme
1 bay leaf
1/2 onion, peeled
1 sprig parsely
1 egg, beaten
bread crumbs
oil for frying

Bechamel sauce:

5 tbsps butter
6 tbsps flour
3/4 cup milk
salt
freshly ground pepper
1/8 tsp ground nutmeg

Method

Remove the small rib bones from the chicken, leaving the large breast bone intact.

Cook the breasts in water to cover with the salt, pepper, thyme, bay leaf, onion, and parsley. Add also the bones that have been removed. Cook about 15 minutes - do not overcook.

Remove the chicken and continue cooking the broth another 30 minutes. Reserve 3/4 cup of the broth for the bechamel sauce. cool, then chill the chicken.

To make the bechamel sauce, melt the butter in a saucepan, add the flour, and cook a minute or so. Stir in the reserved broth, the milk, salt, pepper and nutmeg. Cook until the sauce is thickened and smooth. cool, stirring occasionally.

Dip the cold chicken pieces in the bechamel sauce, coating them completely on all sides.

Place the breasts on a plate and refrigerate until the sauce hardens, at least 1 hour.

Dip the breasts in the beaten egg, then into bread crumbs to coat. Fry immediately in hot oil, at least 1″ deep, until the chicken is golden on all sides. drain.

The trick lies in chilling the bechamel so that during frying it clings to the chicken.