Crispy Garlic Chicken Cutlets
By America's Test KitchenPublished on November 13, 2011
Time
1¼ hours
Yield
Serves 3 to 4
Ingredients
Before You Begin
Look for cutlets that are between 1/4 inch and 1/2 inch thick or make your own by slicing 3 boneless, skinless chicken breasts in half horizontally.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Combine 3 tablespoons oil, minced garlic, and cutlets in zipper-lock bag and refrigerate while preparing remaining ingredients. Pulse bread in food processor until coarsely ground. Bake bread crumbs on baking sheet until dry, about 20 minutes.
- 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.
- Heat 1/2 cup oil and 3 smashed garlic cloves in large nonstick skillet 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.
Time
1¼ hoursYield
Serves 3 to 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Adding fresh garlic to recipes can cause its share of problems—overcooked garlic can taste harsh and bitter, and too much garlic can give you breath that will peel paint. For our Crispy Garlic Chicken Cutlets recipe, we wanted crisp chicken cutlets with an intensely sweet—but not overpowering—garlic bite. Using just four garlic cloves to marinate our cutlets—for just 30 minutes—provided our recipe with good garlic punch. For a crunchy, garlicky coating, we found that garlic powder mixed with bread crumbs held up well in the skillet and lent a welcome and distinct flavor to our Crispy Garlic Chicken Cutlets. Finally, to give our cutlets even more garlic flavor, we added crushed garlic cloves to the cold cooking oil and heated them together. When it was time to add the chicken, we removed the cloves from the now-flavored cooking oil.
Before You Begin
Look for cutlets that are between 1/4 inch and 1/2 inch thick or make your own by slicing 3 boneless, skinless chicken breasts in half horizontally.
Instructions
- Adjust oven rack to middle position and heat oven to 200 degrees. Combine 3 tablespoons oil, minced garlic, and cutlets in zipper-lock bag and refrigerate while preparing remaining ingredients. Pulse bread in food processor until coarsely ground. Bake bread crumbs on baking sheet until dry, about 20 minutes.
- 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.
- Heat 1/2 cup oil and 3 smashed garlic cloves in large nonstick skillet 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.
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