Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Plain dried bread crumbs |
| 2 tablespoons | Dried coriander |
| 1 tablespoon | Dried cumin |
| 1 teaspoon | Onion powder |
| 1 teaspoon | Garlic powder |
| 1 teaspoon | Cinnamon |
| 1 dash | Pepper |
| 3 | Egg whites |
| 6 | Chicken legs, rinsed & trimmed of fat |
| 6 | Chicken thighs, rinsed & trimmed of fat |
FROM: Designed for Living: Quick, Healthy and Delicious Recipes. Corning Cookbook
Preheat oven to 375 degrees. Line roasting pan with aluminum foil. In pie plate, combine first 7 ingredients. Beat egg whites in bowl and set aside.
Dip each piece of chicken in egg whites, let excess drip off, dredge in crumbs. Arrange breaded chicken in roasting pan and bake 35 - 40 minutes, moving pieces once or twice during baking to prevent sticking.
Adaptation (mine):
chicken cutlets, one or two per person corn flake crumbs onion powder garlic powder egg white or whole egg (1 egg white is plenty for 4 cutlets) Rinse cutlets and trim fat, if any. Dip in egg white or egg, dredge in corn flake crumbs. Place in a roasting or broiling pan, season with onion and garlic powder. Bake at 375 degrees for 30 minutes. Move cutlets every 10 - 15 minutes to prevent sticking.
I've made this often; it's very easy, and always a big hit! Posted to JEWISH-FOOD digest V97 #047 From: Unkap@...
Date: Wed, 9 Oct 1996 17:03:15 -0400