Last Updated on December 10, 2024 by Kiersten
Learn how to make crispy Italian chicken cutlets NY style with a seasoned egg wash, and cooling racks to achieve golden perfection.
The Italian food here in the tristate area of New York and New Jersey is arguably the best in the United States. I’ve been so fortunate to be surrounded by some amazing home cooks for nearly my entire adult life and almost all have been of Italian heritage.
Today, I’m sharing some simple secrets so that you can make the best crispy Italian chicken cutlets at home no matter where you live.
Seasoning, Good Oil, & Technique
One major difference I’ve noticed between Long Island cooking and friends from other parts of the country is that they do not season the egg wash before dredging their cutlets. This makes a huge impact on flavor and moisture levels.
The second difference is quality and choice of oils. Olive oil has a lower smoke point and isn’t especially great for frying. Choose an organic Canola (Wal Mart sells it) or one that can tolerate high temperatures like avocado. There is no flavor and it’s much smoother than run of the mill vegetable oil.
The third difference and one that probably makes me the most impact (more than seasoned eggs) is technique. Draining chicken cutlets on paper towels is not the best decision. It produces one side that’s crispy and reduces the underside to soggy, peeling breading. Ugh.
A cooling rack makes everything better. Line the counter with paper towels and place the cooling rack on top. The chicken can then drain on the rack resulting in crispy coatings on both sides. It’s a win win and you just throw out the towels when you’re done!
How to Make Crispy Italian Chicken Cutlets
Ingredients
- 3 large chicken breasts
- 4 cups Italian seasoned bread crumbs
- 3 eggs
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1/4 cup grated parmesan or pecorino Romano cheese
- Oil for frying
Instructions
Dry the chicken breasts with paper towels before slicing.
Using a very sharp knife, cut each breast into thinner cutlets. The easiest way to do this is to place the flat palm of your left hand on top of the breast, pressing down. Cut horizontally into the breast starting at the rounded side until you slice through the length of the cutlet. Do this 2 or 3 more times depending on how thick the breast is.
Beat the eggs in a shallow dish that is large enough to dredge the cutlets in. I use a glass pie dish.
Season the eggs with salt, pepper, garlic powder, and dried herb blend.
Pour the breadcrumbs into a second large dish and mix in the grated cheese.
Add frying oil about 1/2″ deep into a large skillet and heat to around 350 degrees F. The oil is hot enough when you can see small ripples on the surface of the pan.
Prepare a cooling rack on the counter by placing 3 or 4 layers of paper towels underneath to catch any drippings.
Dredge each cutlet first in the seasoned egg wash, then in the breadcrumb mixture making sure all surfaces are coated.
Place breaded cutlets in the pan an inch or two apart. You can cook a few at a time, but do not crowd them.
Fry untouched for about 3 minutes until the edges begin to turn golden brown. Flip with tongs and cook for an additional 3 minutes.
Remove cooked cutlets with a different set of clean tongs to the wire cooling rack to drain.
Crispy Italian Chicken Cutlets
Learn how to make crispy Italian chicken cutlets NY style with a seasoned egg wash, and cooling racks to achieve golden perfection.
Ingredients
- 3 large chicken breasts
- 4 cups Italian seasoned bread crumbs
- 3 eggs
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1/4 cup grated parmesan or pecorino Romano cheese
- Oil for frying
Instructions
- Dry the chicken breasts with paper towels before slicing.
- Using a very sharp knife, cut each breast into thinner cutlets. The easiest way to do this is to place the flat palm of your left hand on top of the breast, pressing down. Cut horizontally into the breast starting at the rounded side until you slice through the length of the cutlet. Do this 2 or 3 more times depending on how thick the breast is.
- Beat the eggs in a shallow dish that is large enough to dredge the cutlets in. I use a glass pie dish.
- Season the eggs with salt, pepper, garlic powder, and dried herb blend.
- Pour the breadcrumbs into a second large dish and mix in the grated cheese.
- Add frying oil about 1/2″ deep into a large skillet and heat to around 350 degrees F. The oil is hot enough when you can see small ripples on the surface of the pan.
- Prepare a cooling rack on the counter by placing 3 or 4 layers of paper towels underneath to catch any drippings.
- Dredge each cutlet first in the seasoned egg wash, then in the breadcrumb mixture making sure all surfaces are coated.
- Place breaded cutlets in the pan an inch or two apart. You can cook a few at a time, but do not crowd them.
- Fry untouched for about 3 minutes until the edges begin to turn golden brown. Flip with tongs and cook for an additional 3 minutes.
- Remove cooked cutlets with a different set of clean tongs to the wire cooling rack to drain.
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