Directions

1. To make the cutlets, prepare chicken breasts by cutting off the tenderloin section and then slicing each one horizontally, ie “butterfly” the cutlets, and separate into two pieces. Place the pieces into a large freezer bag and pound with a heavy pan or mallet until the pieces are 1/4” thick. Using a large bowl, mix the yogurt and garlic together, add the chicken and coat well. Let sit for 15 minutes at room temperature to marinate or refrigerate up to 2 hours.
2. In a food processor, or heavy freezer bag, smash the crackers until a fine crumb. Transfer the crumbs to a deep-dish; add the salt, pepper and baking powder. Mix well and set aside for breading the cutlets.
3. Using a large, deep pot, fill ¼” deep with oil, set over medium-high heat. Drop a few crumbs into the oil, if they sizzle, your pot of oil is ready to go. Working in batches, take chicken from the marinade and roll in the crumbs. Fry the chicken for 3 to 4 minutes per side, until golden brown. Remove to paper towels, season with salt if desired and serve immediately.