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Breaded Chicken Cutlets – No Flour No Egg

April 5, 2018

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. I always used to make my chicken cutlets with breadcrumbs, flour and egg but not anymore, oh no I’ve got a new method that’s not only better but easier and quicker too!

My boyfriend’s mum first told me about this way of breading chicken last summer after she tried it out a few times and let me tell you it’s so simple, you’ll wonder why you didn’t try it before.

There are only two ingredients to make these breaded chicken cutlets, yesss only two and what are they?…wait for it;

  • 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 1/4 inch thick)

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.

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.

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.

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

What To Serve Breaded Chicken Cutlets With;

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!

An overhead shot of breaded chicken cutlets on brown paper

If you’ve tried these breaded chicken cutlets 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.

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4.72 from 7 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 1/4inch 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.

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 this brand for the best results and flavour
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan oven
  • Find out more about how nutrition is calculated here
  • Check out our must have Italian Pantry Staples here
  • You can also find all our Essential Kitchen Tools for Italian Cooking here
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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22 Comments

  • Reply
    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
    Denise
    April 3, 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
    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
    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
    Marlee
    April 7, 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
    Dina-Marie
    April 6, 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
    Soniya
    April 5, 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
    Marlynn | UrbanBlissLife
    April 5, 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
    Erin - Suburban Simplicity
    April 5, 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
    Lauren
    April 5, 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
    Vicky
    April 5, 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

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