Crispy Garlic Chicken Cutlets |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Adapted from Cook's Illustrated. Over the years, America's Test Kitchen has perfected a method for making crispy chicken cutlets: coat the cutlets in flour, dip in egg wash, then coat with fresh breadcrumbs before pan-frying. But when you add fresh garlic to the mix for more flavor, you also get more problems.Try this recipe, it has it all-mellow, caramelized garlic flavor from the chicken on the inside, and a crispy, garlicky crust on the outside. 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 horizonally. Ingredients:
1 cup vegetable oil |
3 tablespoons vegetable oil |
4 garlic cloves, minced, plus 6 more cloves peeled & smashed |
6 thin boneless chicken cutlets (about 1 1/2 lbs) |
3 slices high-quality white bread, torn into large pieces |
1 cup unbleached all-purpose flour |
3 large egg whites |
1 tablespoon garlic powder |
4 teaspoons cornstarch |
salt & pepper |
Directions:
1. Adjust oven rack to middle position and heat to 200ยบ. 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. 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. let dry 5 minutes.
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. 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. lined plate and place in the warm oven. Discard the oil, wipe out the skillet and repeat with remaining oil, garlic and cutlets. Serve.
|
|