Ingredients
- 1 cup plus 2 tablespoons vegetable oil
- 4 garlic cloves, minced, plus 5 cloves peeled and smashed
- 6 thin-cut, boneless, skinless chicken cutlets (about 1.5 pounds), trimmed
- 4 slices hearty white sandwich bread, torn into large pieces
- 1 cup all-purpose flour
- 3 large egg whites
- 1 tablespoon garlic powder
- 3 tablespoons cornstarch
- Salt and pepper to taste
Tips Before You Start
To achieve the best texture, ensure your chicken cutlets are sliced between 1/4 to 1/2 inch thick. If they’re thicker, consider halving them horizontally for optimal cooking.
Marinate the Chicken
Position the oven rack in the middle and preheat it to 200°F. In a zipper-lock bag, combine the vegetable oil, minced garlic, and chicken cutlets. Refrigerate while you prepare the remaining ingredients.
Make the Breadcrumbs
Using a food processor, pulse the bread until it becomes coarse crumbs. Spread the crumbs on a baking sheet and bake until they are dried out, approximately 20 minutes.
Set Up the Dredging Station
Assemble three shallow dishes as follows:
- Flour in the first dish,
- Whisked egg whites in the second,
- A blend of breadcrumbs, garlic powder, and cornstarch in the third.
Take the chicken out of the marinade and season with salt and pepper. Coat each cutlet with flour, dip it in the egg whites, and then press it into the breadcrumb mixture. Arrange the coated cutlets on a wire rack placed over a baking sheet and let them rest for 5 minutes.
Fry the Cutlets
Heat the vegetable oil and the smashed garlic in a nonstick skillet over medium heat until the garlic is lightly browned, roughly 4 minutes. Remove and discard the garlic. Fry three cutlets at a time until crispy and golden, about 2 minutes per side. Place the fried cutlets on a paper towel-lined plate and keep them warm in the oven.
Finish and Serve
Discard the used oil and wipe out the skillet. Repeat the frying process with fresh oil, more smashed garlic, and the remaining cutlets. Serve the chicken cutlets warm.
Garlic Chicken Cutlets
Ingredients
- 1 cup plus 2 tablespoons vegetable oil
- 4 garlic cloves minced, plus 5 cloves peeled and smashed
- 6 thin-cut boneless, skinless chicken cutlets (about 1.5 pounds), trimmed
- 4 slices hearty white sandwich bread torn into large pieces
- 1 cup all-purpose flour
- 3 large egg whites
- 1 tablespoon garlic powder
- 3 tablespoons cornstarch
- Salt and pepper to taste
Instructions
- Preheat oven to 200°F. Marinate chicken with oil and minced garlic in a zipper-lock bag, refrigerate.
- Pulse bread in a food processor, bake crumbs on a sheet for 20 mins.
- Set up three shallow dishes: flour in the first, foamy whisked egg whites in the second, breadcrumb mix with garlic powder and cornstarch in the third.
- Season chicken with salt and pepper. Coat each cutlet in flour, dip in egg whites, press into the breadcrumb mixture. Let rest on a wire rack for 5 mins.
- Heat oil and smashed garlic in a nonstick skillet over medium heat until garlic browns, about 4 mins. Discard garlic. Fry three cutlets at a time until golden, about 2 mins per side. Transfer to a paper towel-lined plate, keep warm in the oven.
- Discard used oil, wipe skillet, repeat with fresh oil, garlic, and remaining cutlets. Serve warm.