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“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.”
READY IN:
40mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Adjust oven rack to middle position and heat to 200º. 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.

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