Crispy Garlic Chicken Cutlets

• 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

1. Adjust oven rack to middle position and heat to 200u0b0. 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.

vegetable oil, vegetable oil, garlic, chicken cutlets, white bread, flour, egg whites, garlic, cornstarch, salt

Taken from www.food.com/recipe/crispy-garlic-chicken-cutlets-370909 (may not work)