Tuesday, September 7, 2010

A treat for the picky eater:
Crispy Garlic Chicken Cutlets

If you’ve got a picky eater, a.k.a. meat and potatoes person, in your household, I’ve got a recipe he or she is going to love.
   Crispy Garlic Chicken Cutlets from Cook’s Country magazine is a simple, home-style dish.
   It reminded me of food a person might order at a roadside diner. I felt like dinging a bell when the cutlets were ready to serve.
   Though the dish is chicken, it seems a bit like breaded pork chops.
   Despite the fact garlic is added in a couple of forms (minced garlic and garlic powder), the garlic taste is not overwhelming.
   My husband is great at cooking meat, so these cutlets were lovely and tender. Stick to the suggested cooking time of a couple minutes per side for thin cutlets and you should have the same success.
   You will need a Cook’s Country magazine log-in to completely access the recipe above.
   The recipe is also in the most recent issue of America’s Test Kitchen’s Best Recipes, on newsstands now. Turtle brownies are on the cover.
   If you can’t find chicken cutlets, you can make your own by slicing boneless, skinless chicken breasts in half horizontally.
   Vegetable oil, minced garlic and the cutlets are refrigerated while the rest of the recipe is prepared.
   Three slices of white sandwich bread are pulsed in a food processor until coarsely ground, then baked on baking sheet until dry, about 20 minutes.
   An assembly line is formed: Flour in one dish, whisked egg whites in the next, and the bread crumbs, garlic powder and cornstarch in the third. One at the time, the cutlets are dipped in each dish, then placed on a wire rack to let dry, about five minutes.
   Three smashed garlic cloves are heated in oil in a skillet, then the garlic is discarded and the cutlets fried until crisp and golden.

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