Ingredients
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2 garlic cloves
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1 jalapeno, seeded
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2 tablespoons distilled white vinegar
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2 tablespoons water
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1 cup mayonnaise
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2 large eggs
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1/2 cup all-purpose flour
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1/4 teaspoon salt
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1 (5 1/2 ounce) bag potato chips, finely crushed
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2 tablespoons vegetable oil
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1/4 teaspoon fresh ground pepper
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4 (6 ounce) boneless skinless chicken breast halves, pounded 1/2 inch thick
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2 cups cilantro leaves
Instructions
- 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.