Crispy Garlic Chicken Cutlets

Stuff You Need

• 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 TT

Stuff to Know Before Cooking

For the best results, use chicken cutlets that are ¼ to ½ inch thick. If needed, slice three boneless, skinless chicken breasts in half horizontally to make your own.

Marinate the Chicken

Adjust oven rack to the middle position and preheat to 200°F. In a zipper-lock bag, combine the oil, minced garlic, and chicken cutlets. Refrigerate while prepping the other ingredients.

Make the Breadcrumbs

Pulse the bread in a food processor until coarsely ground. Spread on a baking sheet and bake until dry, about 20 minutes.

Set Up Dredging Station

Arrange three shallow dishes: flour in the first, whisked egg whites in the second, and a mixture of breadcrumbs, garlic powder, and cornstarch in the third.

Remove the chicken from the marinade and season with salt and pepper. Coat each cutlet in flour, dip in egg whites, and press into the breadcrumb mixture.

Place on a wire rack over a baking sheet and let rest for 5 minutes.

Fry the Cutlets

In a nonstick skillet, heat oil and smashed garlic over medium heat until the garlic is lightly browned, about 4 minutes. Discard the garlic.

Fry three cutlets at a time until crisp and golden, about 2 minutes per side. Transfer to a paper towel-lined plate and keep warm in the oven.

Finish and Serve

Discard used oil, wipe out the skillet, and repeat with fresh oil, garlic, and the remaining cutlets. Serve warm.

These crispy garlic chicken cutlets are golden and crunchy, with a bold garlic flavor from both fresh and powdered garlic. The coating is light yet crisp, sealing in juicy, tender chicken with every bite.

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Cooling: 5 minutes minutes

Total Time: 45 minutes minutes

Ingredients

• 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 1¼ 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 to taste

Instructions

• Preheat oven to 200°F. Marinate chicken in oil and minced garlic.
• Pulse bread into crumbs and bake until dry, about 20 minutes.
• Set up dredging station: flour, egg whites, breadcrumb mixture.
• Season chicken. Coat in flour, egg whites, and breadcrumbs. Rest 5 minutes.
• Heat oil and smashed garlic. Fry cutlets 2 minutes per side. Keep warm in oven.
• Repeat with remaining cutlets. Serve.