Southern-style chicken burger with garlic mayonnaise
80 whole egg mayonnaise mI
1 clove garlic, crushed
1 egg yolk
1 teaspoon of lemon juice
1/2 teaspoon grated lemon rind
4 chicken tenderloins
1/2 cup white flour
1 tablespoon of chicken broth powder
3/4 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon ground white pepper
2 tablespoons shredded cornflakes
1 tablespoon of polenta oil for sautéing
4 large sesame seed buns
1 tomato, sliced thin
For garlic mayonnaise, whisk the yolk, the juice, garlic, mayonnaise, and the lemon zest until it's all tied.
Remove fat and nerves of the flesh. Mix the flour, the broth, pepper, celery salt, garlic, cornflakes and polenta on top of paraffin paper. Pass the steaks through water and recoat them with flour.
In a heavy-bottomed pan with oil, cold fillets battered on both sides 3 minutes until they give each other. Remove and let them drain.
Cut the muffins in two, cover them up and butter them. Put the bases on individual plates and cover with the lettuce leaves, the tomato, chicken fillet, a spoonful of garlic mayonnaise and, At last, the top half of the bun.
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