You may also like
Categories:
vegetable oil vegetable oil garlic chicken cutlets white bread flour egg whites garlic cornstarch salt
Viewed: 33 - Published at: 9 years agoIngredients
- 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
Method
- Adjust oven rack to middle position and heat to 200°. 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.
- 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.
- let dry 5 minutes.
- 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,
- 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-.
- lined plate and place in the warm oven. Discard the oil, wipe out the skillet and repeat with remaining oil, garlic and cutlets. Serve.
