Position rack in the bottom third of the oven and heat oven to
450 degrees. Place an ovenproof wire rack over a sheet pan.
Dab a folded-up paper towel with olive oil and rub it over the
wire rack to grease it.
In a medium bowl, whisk together the sour cream, egg white
and Dijon mustard until smooth. Season with salt. Lay the
chicken flat on a cutting board and carve each breast in half
horizontally so you end up with four thin cutlets. Add the
chicken to the sour cream mixture, and using your hands,
smear the sour cream all over the chicken.
In a large bowl, crush the Ritz crackers into coarse pieces with
your fingers. Some crackers will turn to rubble while others
turn to dust. Add the cheese, garlic powder, onion powder and
olive oil. Season with ½ teaspoon salt and toss until evenly
distributed. Holding one of the chicken cutlets by its thinner
end, add to the bowl with the crumbs, and using your hands,
pack the crumbs onto the chicken, pressing them in to create a
thick coating. Transfer the breaded chicken to the rack in the
sheet pan. Repeat with the remaining three cutlets.
Bake the cutlets until the outsides are crispy and the insides
are no longer pink, 10 to 15 minutes. Let the chicken cool
slightly so the coating can set, about 5 minutes, before
transferring to plates and serving.
Originally Submitted
8/21/2021
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