Super-quick breaded chicken cutlets fried in a lemon butter sauce. These crispy cutlets are made without egg or flour, so they’re fast to prepare and leave less washing up to do.
Breaded chicken cutlets are easy to make and popular at the dinner table. The classic method uses flour, egg and breadcrumbs, but this quicker Italian method skips the flour and egg while still delivering light, crunchy cutlets and juicy chicken inside.
My mother-in-law showed me this simple way of breading chicken. It’s straightforward and produces a delicate, crisp coating — you’ll wonder why you didn’t try it sooner.
Ingredients – what you need
There are only two essential ingredients for these cutlets:
- Breadcrumbs
- Chicken
No secret ingredients — just good technique that leaves out what isn’t necessary.
How do the breadcrumbs stick to the chicken?
Surprisingly well — without flour or egg. After pounding your chicken into thin cutlets, press each side firmly into the breadcrumbs 2–3 times. The coating will be lighter than an egg-and-flour dredge, creating a crisp exterior and preventing floppy, soggy crumbs from falling off.
How to make Breaded Chicken Cutlets – step by step
Start by bashing the chicken breasts thin, or buy pre-cut cutlets for convenience. To pound the chicken, place a breast between two pieces of cling film and beat it with a meat mallet or rolling pin until about 1/4 inch (6 mm) thick.
Put the breadcrumbs on a large plate and season with salt and pepper. Press each side of the chicken into the crumbs firmly 2–3 times so the crumbs adhere evenly.
Heat a good glug of olive oil in a large frying pan. When the oil is hot, add the cutlets. Fry until golden on one side, then flip, squeeze over lemon juice and add a knob of butter. Continue frying until both sides are crisp and golden.
Remove the cutlets and let them drain briefly on kitchen paper or a rack. Serve hot with a salad or your preferred sides.
Top tips and recipe FAQs
- Drain the chicken: After frying, rest the cutlets on paper towels to absorb excess oil so they stay crisp.
- Leftovers: Leftovers can be eaten cold or reheated in a hot oven or skillet. They also make a great filling for sandwiches or salads.
Olive oil is recommended for frying; sunflower oil also works well.
Yes — you can bread the chicken ahead of time and refrigerate until ready to fry.
Stored in the fridge, leftovers keep for 2–3 days but will lose crispness over time.
Yes. Freeze on a tray, then reheat from frozen in a preheated oven at 200°C (400°F) for 15–20 minutes until hot through.
What to serve with Breaded Chicken Cutlets
These cutlets pair beautifully with roasted potatoes, a simple green salad, or sautéed vegetables. They also go well with beans in tomato sauce or peas and pancetta for an Italian-inspired meal.
- Zucchini ribbon salad
- Roasted asparagus with gorgonzola
- Fennel and courgette salad with smoked cheese and chilli
- White bean mash with rosemary and lemon
This method is so easy — I now bread chicken this way all the time. It’s lighter, crispier and just as tasty as the traditional method, and there’s less washing up.
If you try these Breaded Chicken Cutlets (flour- and egg-free), please rate the recipe or leave a comment to share how it went.
Breaded Chicken Cutlets With Lemon Butter
Prep: 5 mins | Cook: 15 mins | Total: 20 mins | Serves: 4
Ingredients
- 2 large chicken breasts
- 1 cup (140g) fine breadcrumbs (such as panko)
- Olive oil, for frying
- 1 knob of butter
- 1 squeeze of lemon juice
- Salt and pepper, to season
Instructions
- Bash chicken breasts thin or use pre-cut cutlets.
- Place a breast between cling film and beat with a meat mallet or rolling pin until about 1/4 inch thick.
- Season breadcrumbs with salt and pepper on a large plate. Press each side of the chicken into the crumbs firmly 2–3 times to coat.
- Heat a good glug of olive oil in a large frying pan. When hot, add the cutlets. Fry until golden on one side, then flip, squeeze over lemon juice and add a knob of butter.
- Fry until crisp and golden on both sides. Remove and drain on paper towels or a rack for a few seconds. Sprinkle with a little extra salt if desired.
- Serve hot with salad or your favourite sides.
Notes
- Drain the chicken: Rest the cutlets on paper towels after frying to absorb excess oil.
- Leftovers: Eat cold or reheat in an oven or skillet. Great in sandwiches or salads.
- Storage: Keep in the fridge up to 2–3 days or freeze for longer storage.
- Freezing: Reheat from frozen in a 200°C (400°F) oven for 15–20 minutes until piping hot.
Nutrition
Per serving (approx): Calories: 298 kcal | Carbohydrates: 42 g | Protein: 19 g | Fat: 4 g