Crispy Garlic Chicken Cutlets
Ingredients
1 cup plus 3 tablespoons vegetable oil (I used 1 cup olive oil and 3 tablespoons of garlic olive oil.)
4 cloves garlic, minced
6 cloves garlic, 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 teaspoons cornstarch
Salt and pepper
Instructions
1. Adjust oven rack to middle position and heat oven to 200*F. Combine 3 tablespoons oil, minced garlic, and cutlets in ziptop bag and refrigerate while preparing remaining ingredients. (This is where I used the garlic olive oil.) Pulse bread in food processor until coarsely ground. Bake bread crumbs on baking sheet until dry, about 20 minutes.
2. 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.
3. Heat 1⁄2 cup oil and 3 smashed garlic cloves 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.
Comments
This is another recipe from the 2007 Cook’s Country Annual and we all loved it. The cutlets had fantastic garlic flavor throughout, but it wasn’t overwhelming at all. I’m glad I used the garlic oil in the marinade because it certainly added another level of garlicky goodness. The prep for this recipe was also fairly quick and simple, which is always a plus!
Shown here with Crash Hot Potatoes.
Cook’s Country 2007