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    Home » Recipes » Mains

    Breaded Chicken Cutlets - No Flour No Egg

    Published: Apr 5, 2018, Last updated: Jan 14, 2022 by Emily This post may contain affiliate links.

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    Super quick breaded chicken cutlets fried in a lemon butter sauce. These crispy cutlets are made without any egg or flour making them so quick and easy to whip up and leaves less washing up, hooray!

    Because we all love recipes made easier.....

    An overhead shot of breaded chicken cutlets on a plate garnished with basil

    Breaded chicken cutlets are so easy to make and are sure to please the whole family at dinner time. Making chicken cutlets with breadcrumbs, flour and egg is a classic method it's what we use for our Italian Chicken Cutlets with Pesto and Spinach Recipe (so delicious).

    But this method is much quicker and easier plus the chicken cutlets turn out so light, crispy and delicious!

    My mother in law told me about this way of breading chicken (it's an old Italian method) and let me tell you it's so simple, you'll wonder why you didn't try it before.

    Jump to:
    • Ingredients - what you need
    • So how do the breadcrumbs stick to the chicken?
    • How to make Breaded Chicken Cutlets - step by step
    • Top tips and recipe FAQs
    • What to serve Breaded Chicken Cutlets with
    • 📖 Full Recipe

    Ingredients - what you need

    There are only two ingredients to make these breaded chicken cutlets, yesss only two and what are they?

    • Breadcrumbs
    • Chicken

    Whaaat, there's no secret ingredient? No, there's nothing fancy going on here, we're just leaving out some ingredients we don't need.

    A side shot of breaded chicken cutlets on a plate with lemon wedges

    So how do the breadcrumbs stick to the chicken?

    I asked this too when I first heard about it but they actually stick really well without any flour or egg. After you have bashed out your chicken to form thin cutlets simply press each side 2-3 times in the breadcrumbs until the cutlet is coated.

    It will be a much lighter coating than if you used flour and egg which results in a lovely crispy outside, juicy chicken inside and no floppy, soggy crumbs falling off either.

    How to make Breaded Chicken Cutlets - step by step

    First, you need to bash your chicken breasts out thin or buy pre-cut chicken cutlets from the supermarket for ease if they're available.

    To bash the chicken, place one breast in between two pieces of cling film and beat it with a meat mallet or rolling pin until thin (around ¼ inch thick) (photo 1).

    Add the breadcrumbs to a large plate and season with a good pinch of salt and pepper. Press each side of the chicken into the breadcrumbs firmly 2-3 times, repeat with all the cutlets (photos 2 & 3).

    Step by step photos for making breaded chicken cutlets

    Heat a good glug of olive oil in a large frying pan and when hot add the chicken cutlets. Once crispy and golden on one side turn them over and squeeze over lemon juice then add a knob of butter (photos 3-6).

    Continue to fry the cutlets until crispy and golden on both sides, remove and sit on kitchen paper or a draining rack for a couple of seconds.

    Serve hot with salad or your favourite sides. Find some recommendations below.

    Top tips and recipe FAQs

    • Drain the chicken on kitchen paper - after frying make sure to drain the cutlets on paper towels so they soak up any excess oil.
    • What to do with leftovers - leftovers can be eaten cold or reheated in a hot oven or in a skillet until hot. Use them up in salads or sandwiches, they're delicious on a focaccia with grilled veggies and pesto!
    What's the best oil to use?

    I use olive oil for frying and it's what I recommend using. Sunflower oil is another good option.

    Can I prepare these in advance?

    Yes, you can bread the chicken in advance and keep it in the fridge until you are ready to fry them.

    How long do leftovers last?

    Leftovers will keep well in the fridge for 2-3 days although they will lose their crispy texture the longer they are left.

    Can I freeze these chicken cutlets?

    Yes, the cutlets and be frozen and reheated from frozen. Lay them on a baking tray, pre-heat the oven to 200C (400F) and bake for 15-20 minutes until piping hot all the way through.

    An overhead shot of breaded chicken cutlets on brown paper

    What to serve Breaded Chicken Cutlets with

    These cutlets are absolutely delicious served with Italian roasted potatoes, Fagioli all'uccelletto (beans in tomato sauce) or Peas and Pancetta. See more delicious side options below...

    • Zucchini ribbon salad
    • Roasted asparagus with gorgonzola
    • Fennel courgette salad with smoked scamorza and chilli
    • Summer easy bean salad
    • White bean mash with rosemary and lemon

    How easy is this recipe? I mean I'm totally converted to breading my chicken like this all the time. Who needs extra washing up anyway? I know I certainly don't and I honestly love using this method. The chicken is lighter, crispier and just as delicious as ever!

    If you've tried these Breaded Chicken Cutlets (flour and egg-free) or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I'm getting up to.

    📖 Full Recipe

    Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
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    4.85 from 13 votes

    Breaded Chicken Cutlets With Lemon Butter

    Super quick breaded chicken cutlets fried in a lemon butter sauce. These crispy cutlets are made without any egg or flour making them so quick and easy to whip up.
    Course Main Course
    Cuisine Italian
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 4 people
    Calories 298kcal
    Author Emily Kemp

    Ingredients

    • 2 large chicken breasts
    • 1 cup (140g) fine breadcrumbs ,such as panko
    • olive oil for frying
    • 1 knob butter
    • 1 squeeze of lemon juice
    • salt and pepper to season

    Instructions

    • First, you need to bash your chicken breasts out thin or use pre-cut chicken cutlets from the supermarket for ease if they're available.
    • To bash the chicken, place one breast in between two pieces of cling film and beat it with a meat mallet or rolling pin until thin (around ¼inch thick)
    • Add the breadcrumbs to a large plate and season with a good pinch f salt and pepper. Press each side of the chicken into the breadcrumbs firmly 2-3 times, repeat with all the cutlets.
    • Heat a good glug of olive oil in a large frying pan and when hot add the chicken cutlets. Once crispy and golden on one side turn them over and squeeze over lemon juice then add a knob of butter.
    • Continue to fry the cutlets until crispy and golden on both sides, remove and sit on kitchen paper or a draining rack for a couple seconds. Sprinkle with an extra pinch of salt.
    • Serve hot with salad or your favourite sides.

    Notes

    • Drain the chicken on kitchen paper - after frying make sure to drain the cutlets on paper towels so they soak up any excess oil.
    • What to do with leftovers - leftovers can be eaten cold or reheated in a hot oven or in a skillet until hot. Use them up in salads or sandwiches, they're delicious on a focaccia with grilled veggies and pesto!
    • Storage - leftovers will keep well in the fridge for 2-3 days or can be frozen.
    • Freezing - the cutlets can be reheated from frozen. Lay them on a baking tray, pre-heat the oven to 200C (400F) and bake for 15-20 minutes until piping hot all the way through.
     

    Nutrition

    Calories: 298kcal | Carbohydrates: 42g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 498mg | Potassium: 324mg | Fiber: 2g | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 1.2mg | Calcium: 111mg | Iron: 3.1mg
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

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    Reader Interactions

    Comments

    1. Jim Clarke

      January 30, 2021 at 8:14 am

      Can these be done in an Air Fryer ? How much time will they need ?5 stars

      Reply
      • Inside the rustic kitchen

        January 30, 2021 at 4:20 pm

        Hi Jim, I've never used the air fryer but I'm assuming you can cook them in it. I have no idea on timings though, maybe check the suggestions on the air fryer for chicken?

        Reply
        • Sarah

          March 02, 2021 at 2:44 pm

          I usually fry my cutlets for just a few minutes then bake them in the oven. Can I still do that with this recipe?

        • Emily

          March 03, 2021 at 2:58 pm

          Yes, of course!

    2. Jody Vitas

      January 03, 2021 at 12:49 pm

      I made these for supper last night, so easy and delicious. Will definitely make again.5 stars

      Reply
      • Inside the rustic kitchen

        January 03, 2021 at 5:50 pm

        So happy you enjoyed it!

        Reply
    3. Tony

      July 16, 2019 at 11:48 pm

      Just tried this recipe, because I forgot I was out of eggs. Leaving out the egg is unfortunately not a substitute for traditional chicken cutlets. The biggest problem is that even when nicely browned the texture is very pasty. Also, the first side looks OK, but the second side sticks to the pan I assume because the crumbs don't fuse together as they do with the egg. I ended up added tomato sauce, mozzarella cheese and baked it, which helped, but again, this does not come out like a traditional chicken cutlet in either flavor, texture or appearance..3 stars

      Reply
      • Inside the rustic kitchen

        July 18, 2019 at 8:23 am

        Hi Tony, sorry you had trouble with the recipe. You have to leave out the flour and the egg not just the egg or the crumbs won't stick properly. As for it working on one side and not the other, it sounds like you maybe didn't have enough oil in your pan to fry on the other side? Food crumbed in breadcrumbs can soak up a lot of oil quickly. I use this method all the time (I rarely use flour and egg these days) and I've never had any issues, you just need to make sure to press the chicken into the crumbs firmly.

        Reply
        • Kimberly

          January 21, 2020 at 12:15 pm

          I tried this recipe last night for a dinner party beyond Delicious Thank you

        • Inside the rustic kitchen

          January 23, 2020 at 8:31 am

          So happy you enjoyed it, thanks so much!

        • Groot

          February 12, 2021 at 8:26 am

          Hi! Just wanna ask if the chicken should be dry before coating or not?

        • Emily

          February 12, 2021 at 8:36 am

          Hey, yes, use the chicken straight from the packet you shouldn't need to pat it dry unless there is excess moisture/liquid in there.

      • Danna

        April 18, 2020 at 11:08 pm

        I just bought a big package of chicken breasts. I cut them into cutlets (got 3-4 per breast), and froze them. Pulled a few out to cook tonight but didn't want to waste an egg or flour. The fewer trips to the food pickup, the better right now. I used to do cutlets this way but dipped in oil then crumbs then under broiler. This method with the 2-3 presses worked great with a little oil in pan. I will never go back to flour and egg thank you! Healthier, lighter, and cooks fast. Delicious! The trick to no sticking is always a non stick pan, heated, then oil, heat, then the cutlets go in. Thank you for sharing this.5 stars

        Reply
        • Inside the rustic kitchen

          April 19, 2020 at 2:43 pm

          So happy you enjoyed it! I very rarely go back to using flour and egg because I love how light and crispy these are 🙂

    4. Denise

      April 03, 2019 at 12:37 am

      I just mixed the cheapest store-bought bread crumbs I could find with some generic chicken spices, put in the chicken breast (sliced thin) and pan-fried them in about three table spoons of olive oil. They were delicious! Thank you for the inspiration!5 stars

      Reply
      • Inside the rustic kitchen

        April 03, 2019 at 12:05 pm

        Hi Denise, sounds so delicious, thank so much for stopping by!

        Reply
    5. Barbara

      February 16, 2019 at 3:15 am

      I’m lousy at frying. Can these be baked?

      Reply
      • Inside the rustic kitchen

        February 16, 2019 at 6:09 pm

        Hi Barbara, yes, I haven't baked them myself but I don't see why it would work. I'd spray them with olive oil cooking spray or something similar if baking. Thank you!

        Reply
    6. Sasha @ Eat Love Eat

      April 11, 2018 at 11:29 am

      These look to die for! Love your simplified recipe and the photos are beautiful! These are a must-try, for sure.5 stars

      Reply
      • Inside the rustic kitchen

        April 11, 2018 at 2:08 pm

        Thanks so much Sasha, so nice of you!

        Reply
    7. Marlee

      April 07, 2018 at 11:36 pm

      This is such a genius idea! I love having crispy fried anything so getting rid of the unnecessary egg and flour is perfect!5 stars

      Reply
      • Inside the rustic kitchen

        April 08, 2018 at 11:07 am

        Thank you Marlee!

        Reply
    8. Dina-Marie

      April 06, 2018 at 2:56 pm

      I love being able to leave out unnecessary ingredients and these sound amazing! Thanks - I can't wait to try them b/c simple is always in style!5 stars

      Reply
      • Inside the rustic kitchen

        April 08, 2018 at 12:27 pm

        Thanks so much Dina-Marie, I totally agree!

        Reply
    9. Soniya

      April 05, 2018 at 10:07 pm

      This looks so easy and delicious .. being a mother of two boys who love chicken..I am always looking for some quick and fun Recipe ☝️ looks like I found one today! Excited to try it!

      Reply
      • Inside the rustic kitchen

        April 08, 2018 at 12:28 pm

        Thanks Soniya, hope you enjoy!

        Reply
    10. Marlynn | UrbanBlissLife

      April 05, 2018 at 7:28 pm

      Oh my gosh we make chicken cutlets a lot but the extra dishes with extra steps is always a bother, so I really love that you've eliminated egg! And they look so fresh and crisp. I can't wait to try this!5 stars

      Reply
      • Inside the rustic kitchen

        April 08, 2018 at 12:29 pm

        Thank you Marlynn, hope you enjoy it!

        Reply
    11. Erin - Suburban Simplicity

      April 05, 2018 at 7:10 pm

      I love breaded chicken - such a comfort food my whole family loves! With the simple ingredients in this recipe, I'm sure it's delicious. No egg needed.

      Reply
      • Inside the rustic kitchen

        April 08, 2018 at 12:29 pm

        Total comfort food, thanks Erin!

        Reply
    12. Lauren

      April 05, 2018 at 7:03 pm

      These look so good! I love that they don't require an egg. It saves me time and the mess afterwards!

      Reply
      • Inside the rustic kitchen

        April 08, 2018 at 12:30 pm

        Yes, who needs more dishes to wash?! Not me!

        Reply
    13. Vicky

      April 05, 2018 at 6:58 pm

      I love a good old fashioned chicken cutlet. This is similar to how my mom made the but she dipped them in egg first. I like the idea of skipping the egg, since why waste an egg. They turned out golden and perfect!5 stars

      Reply
      • Inside the rustic kitchen

        April 08, 2018 at 12:30 pm

        Thanks Vicky, this is definitely less messy!

        Reply

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