ATK's Crispy Garlic Chicken Cutlets
From America's Test Kitchen's Best-Ever Recipes
NOTE:
1. Here's a video about how to butterfly a boneless chicken breast (when chicken cutlets aren't available).
2. The recipe here uses less garlic and less flour than the original calls for.
3. Makes 3-4 servings of thin chicken cutlets.
4. Have three shallow dishes ready, like pie plates. Also have the Cuisinart, a large non-stick skillet, a wire rack (such as a cooling rack), and a rimmed cookie sheet ready.
5. Jeanne suggests cutting back on the garlic and adding thyme for the marinade and/or to the bread crumb mix.
INGREDIENTS:
2-3 boneless chicken breasts, trimmed of fat
4 garlic cloves
1 cup oil, plus an additional 3 Tbl
3 slices dense white bread, like English Muffin bread, thawed
about 2/3 cup all-purpose flour, more if needed
3 egg whites
1 Tbl garlic powder
4 tsp cornstarch
salt and pepper
PREPARATION:
1. Butterfly the chicken breasts and separate the tenders (see video, above). Place all pieces in a large ziplock bag.
2. Mince the garlic into a small dish. Add 3 Tbl of oil, then pour the mixture into the ziplock bag, and refrigerate the chicken.
3. Heat oven to 200, with oven rack in the middle.
4. Tear bread into large pieces and place into Cuisinart. Pulse the pieces until they are course crumbs.
5. Place bread crumbs on baking sheet and place into oven for 20 min until lightly toasted and dry.
6. While the bread crumbs are toasting, prepare the coatings. In one of the shallow dishes, place the flour.
7. In a separate shallow dish, mix together the cornstarch and powdered garlic. When the bread crumbs are toasted, add them to the cornstarch mix. Keep the cookie sheet handy. If the oven is turned off, be prepared to turn it back on in a few minutes.
8. Separate the egg whites and place them in the final shallow dish. Whisk them until foamy.
9. Arrange the dishes in this order: the marinated chicken cutlets [on a plate]; the flour; the whipped egg whites; the bread crumb mixture; and the cookie sheet with a wire rack set on it.
10. Season the chicken with salt and pepper. One at a time, coat the cutlets lightly with flour, dip in the egg whites, and dredge in the crumbs, pressing to adhere them. Then place them on the wire rack that is set on the cookie sheet and let dry for 5 min.
11. While the breaded cutlets are drying, turn the oven back on to 200 (if needed) and heat half the oil in the skillet on medium until nearly rippling, about 4 min. While the oil is heating, prepare an oven-safe plate with paper towels.
12. Fry half of the cutlets on each side for about 2 min until golden brown. When the first batch is done, put them on the prepared plate and place it in the oven.
13. Wipe out the skillet or otherwise discard the oil, then heat the remaining oil as in step 11 and then fry the remaining cutlets.
NOTE:
1. Here's a video about how to butterfly a boneless chicken breast (when chicken cutlets aren't available).
2. The recipe here uses less garlic and less flour than the original calls for.
3. Makes 3-4 servings of thin chicken cutlets.
4. Have three shallow dishes ready, like pie plates. Also have the Cuisinart, a large non-stick skillet, a wire rack (such as a cooling rack), and a rimmed cookie sheet ready.
5. Jeanne suggests cutting back on the garlic and adding thyme for the marinade and/or to the bread crumb mix.
INGREDIENTS:
2-3 boneless chicken breasts, trimmed of fat
4 garlic cloves
1 cup oil, plus an additional 3 Tbl
3 slices dense white bread, like English Muffin bread, thawed
about 2/3 cup all-purpose flour, more if needed
3 egg whites
1 Tbl garlic powder
4 tsp cornstarch
salt and pepper
PREPARATION:
1. Butterfly the chicken breasts and separate the tenders (see video, above). Place all pieces in a large ziplock bag.
2. Mince the garlic into a small dish. Add 3 Tbl of oil, then pour the mixture into the ziplock bag, and refrigerate the chicken.
3. Heat oven to 200, with oven rack in the middle.
4. Tear bread into large pieces and place into Cuisinart. Pulse the pieces until they are course crumbs.
5. Place bread crumbs on baking sheet and place into oven for 20 min until lightly toasted and dry.
6. While the bread crumbs are toasting, prepare the coatings. In one of the shallow dishes, place the flour.
7. In a separate shallow dish, mix together the cornstarch and powdered garlic. When the bread crumbs are toasted, add them to the cornstarch mix. Keep the cookie sheet handy. If the oven is turned off, be prepared to turn it back on in a few minutes.
8. Separate the egg whites and place them in the final shallow dish. Whisk them until foamy.
9. Arrange the dishes in this order: the marinated chicken cutlets [on a plate]; the flour; the whipped egg whites; the bread crumb mixture; and the cookie sheet with a wire rack set on it.
10. Season the chicken with salt and pepper. One at a time, coat the cutlets lightly with flour, dip in the egg whites, and dredge in the crumbs, pressing to adhere them. Then place them on the wire rack that is set on the cookie sheet and let dry for 5 min.
11. While the breaded cutlets are drying, turn the oven back on to 200 (if needed) and heat half the oil in the skillet on medium until nearly rippling, about 4 min. While the oil is heating, prepare an oven-safe plate with paper towels.
12. Fry half of the cutlets on each side for about 2 min until golden brown. When the first batch is done, put them on the prepared plate and place it in the oven.
13. Wipe out the skillet or otherwise discard the oil, then heat the remaining oil as in step 11 and then fry the remaining cutlets.
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