Prep 10 mins
Cook 10 mins
A wonderful & quick recipe from Michael Cordúa, a 1994 Best New Chef, now chef-owner of Churrascos, Amazon and Américas in Houston. SERVE WITH: Tomato salad.
- 473.18 ml cilantro leaves
- 2 garlic cloves
- 1 jalapeno, seeded
- 29.58 ml distilled white vinegar
- 29.58 ml water
- 236.59 ml mayonnaise
- 2 large eggs
- 118.29 ml all-purpose flour
- 1.23 ml salt
- 1.23 ml fresh ground pepper
- 155.92 g bag potato chips, finely crushed
- 4 (680.38 g) boneless skinless chicken breast halves, pounded 1/2 inch thick
- 29.58 ml vegetable oil
- In a blender, combine the cilantro, garlic, jalapeño, vinegar and water and puree. Transfer to a bowl and whisk in the mayonnaise. Cover and refrigerate.
- In a shallow bowl, lightly beat the eggs. In another shallow bowl, combine the flour, salt and pepper. Spread the potato chips in a third bowl. Lightly coat the chicken with the flour, shaking off any excess, then dip in the beaten eggs. Coat the chicken with the potato chips.
- Heat the oil in a large nonstick skillet until shimmering. Add the chicken and cook over moderately high heat until golden and cooked through, about 5 minutes per side. Transfer to plates. Serve at once with the cilantro sauce.
Made for two and turned out very good.
The chicken was good, nothing spectacular, but good. The cilantro sauce, on the other hand, was spectacular! It made me think that you don't really want the chicken too flavorful, or it might conflict with the sauce. I'd rate this recipe 5 stars just for the cilantro sauce. I've made this a few times now, and my family loves it. We've also started using the sauce for other chicken dishes too... as much as our hearts can take at least... Tastes great cold too!
The cilantro sauce is great! I actually didn't have fresh, so used 1 cup dried, I imagine it would be even better with fresh (different taste). But the chicken was somewhat blah. I guess I just prefer something a little more savory. Thanks for posting.