Garlic Chicken Cutlets
Garlic Chicken Cutlets with a golden crust, tender interior, and a perfectly balanced garlic flavor. The succulent chicken offers a satisfying crunch with every bite.
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.