Crispy Garlic Chicken Cutlets
Serves 3 to 4
Look for cutlets that are between 1/4 inch and 1/2 inch thick or make your own by slicing 3 boneless, skinless chicken breasts in half horizontally.
1 cup plus 3 tablespoons vegetable oil
4 garlic cloves , minced, plus 6 cloves peeled and smashed
6 thin-cut, boneless, skinless chicken cutlets (about 1 1/4 pounds), trimmed
3 slices hearty white sandwich bread , torn into large pieces
1 cup all-purpose flour
3 large egg whites
1 tablespoon garlic powder
4 tablespoons cornstarch
Salt and pepper
-
Adjust oven rack to middle position and heat oven to 200 degrees. Combine 3 tablespoons oil, minced garlic, and cutlets in zipper-lock bag and
refrigerate while preparing remaining ingredients. Pulse bread in food
processor until coarsely ground. Bake bread crumbs on baking sheet until
dry, about 20 minutes. -
Spread flour in shallow dish. In another shallow dish, whisk egg whites
until foamy. Combine bread crumbs, garlic powder, and cornstarch in third
shallow dish. Remove cutlets from bag and season with salt and pepper. One
at a time, coat cutlets lightly with flour, dip in egg whites, and dredge in
crumbs, pressing to adhere. Place cutlets on wire rack set over baking sheet
and let dry 5 minutes. -
Heat 1/2 cup oil and 3 smashed garlic cloves in large nonstick skillet
over medium heat until garlic is lightly browned, about 4 minutes. Discard
garlic and fry 3 cutlets until crisp and deep golden, about 2 minutes per
side. Transfer to paper towel-lined plate and place in warm oven. Discard
oil, wipe out skillet, and repeat with remaining oil, garlic cloves, and
cutlets. Serve.