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.
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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.