Crispy Garlic Chicken Cutlets

These were very yummy. Even my picky kids ate this meal. My husband was the only one complaining and his issue was it tasted too garlicy.

1 cup plus 3 tablespoons vegetable oil
4 garlic cloves , minced, plus 6 cloves peeled and smashed
6 thin-cut, boneless, skinless chicken cutlets (about 1 1/4 pounds), trimmed
3 slices hearty white sandwich bread , torn into large pieces
1 cup all-purpose flour
3 large egg whites
1 tablespoon garlic powder
4 tablespoons cornstarch
Salt and pepper

1. Adjust oven rack to middle position and heat oven to 200 degrees. Combine 3 tablespoons oil, minced garlic, and cutlets in zipper-lock bag and refrigerate while preparing remaining ingredients. Pulse bread in food processor until coarsely ground. Bake bread crumbs on baking sheet until dry, about 20 minutes.
2. Spread flour in shallow dish. In another shallow dish, whisk egg whites until foamy. Combine bread crumbs, garlic powder, and cornstarch in third shallow dish. Remove cutlets from bag and season with salt and pepper. One at a time, coat cutlets lightly with flour, dip in egg whites, and dredge in crumbs, pressing to adhere. Place cutlets on wire rack set over baking sheet and let dry 5 minutes.
3. Heat 1/2 cup oil and 3 smashed garlic cloves in large nonstick skillet over medium heat until garlic is lightly browned, about 4 minutes. Discard garlic and fry 3 cutlets until crisp and deep golden, about 2 minutes per side. Transfer to paper towel-lined plate and place in warm oven. Discard oil, wipe out skillet, and repeat with remaining oil, garlic cloves, and cutlets. Serve.