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Crispy Garlic Chicken Cutlets

From

October/November 2007

Crispy Garlic Chicken Cutlets

Adding fresh garlic to recipes can cause its share of problems—overcooked garlic can taste harsh and bitter, and too much garlic can give you breath that will peel paint. For our Crispy Garlic Chicken Cutlets recipe, we wanted crisp chicken cutlets with an intensely sweet—but not overpowering—garlic bite. Using just four garlic cloves to marinate our cutlets—for just 30 minutes—provided our recipe with good garlic punch. For a crunchy, garlicky coating, we found that garlic powder mixed with bread crumbs held up well in the skillet and lent a welcome and distinct flavor to our Crispy Garlic Chicken Cutlets. Finally, to give our cutlets even more garlic flavor, we added crushed garlic cloves to the cold cooking oil and heated them together. When it was time to add the chicken, we removed the cloves from the now-flavored cooking oil.

Serves 3 to 4

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 horizontally.

Ingredients

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