Crispy Garlic Chicken Cutlets

1. 1

   Adjust oven rack to middle position and heat to 200u00b0. Combine 3 Tblsp of the oil, minced garlic, and cutlets in a zip lock bag and refrigerate while preparing the remaining ingredients. Pulse the bread in a food processor until coarsely ground. Bake the breadcrumbs on a baking sheet until dry, about 20 minutes.

2. 2

   Spread the flour in a shallow dish. In another shallow dish, whisk the egg whites until foamy. Combine the breadcrumbs, garlic powder, and cornstarch in a third shallow dish. Remove the cutlets from the bag and season with salt & pepper. One at a time, coat the cutlets lightly with flour, dip in the egg whites, and dredge in the crumbs, pressing to adhere. Place the cutlets on a wire rack set over a baking sheet and.

3. 3

   let dry 5 minutes.

4. 4

   Heat 1/2 cup of the oil and 3 of the smashed garlic cloves in a large nonstick skillet over medium heat until the garlic is lightly browned,

5. 5

   about 4 minutes. Discard the garlic and fry 3 of the cutlets until crisp and deep golden, about 2 minutes per side. Transfer to a paper towel-.

6. 6

   lined plate and place in the warm oven. Discard the oil, wipe out the skillet and repeat with remaining oil, garlic and cutlets. Serve.

* Per serving · 4 servings · Values may vary.