How to Make Chicken Cutlets Without Eggs or Flour

Photo by Gabriela Sakita / Pexels

There’s something undeniably satisfying about a chicken cutlet: the crackle of the crispy crust, the juicy center, the way it straddles that perfect line between comfort food and dinner-party-worthy. Traditionally, you’d slice a chicken breast thin, dredge it in flour, dip it in beaten egg, and press it into a pile of breadcrumbs before frying. But what if you’re standing in your kitchen — chicken in hand — and realize you’re completely out of flour and eggs?

The Breakdown

Most people assume the egg and flour are what create that iconic crunchy shell on a cutlet. In reality, their job is much less glamorous. They’re just glue, a sticky intermediary so the breadcrumbs can cling. The crisp texture and golden color? That’s all breadcrumbs.

So if you strip away the egg and flour and just use chicken and breadcrumbs, you can still pull off a cutlet that’s every bit as crisp and satisfying — you just need to rethink the method.

Instead of slicing chicken into filets, start by grinding it. Toss your chicken (any cut works) into a food processor and pulse until you have a sticky, paste-like mixture. You’ll notice the texture becomes almost doughy — this is thanks to myosin, a natural protein in the meat that’s released when the fibers break down. That stickiness is your secret weapon.

Once your chicken is ground, shape it into thin, patty-like cutlets. Press each one firmly into a plate of breadcrumbs, making sure the crumbs adhere to both sides. Then fry as you normally would — a few minutes per side until golden brown and cooked through.

A technique borrowed from Bolivian cuisine

If the idea of skipping the egg-and-flour parade feels a little too rebellious, know that this isn’t some desperate kitchen hack, it’s actually rooted in tradition. In Bolivia, there’s a dish called silpancho, essentially a breaded and fried beef cutlet. Some chefs make it by pounding thin steaks directly into breadcrumbs. Others use ground beef shaped into patties, pressed into crumbs, exactly like this chicken method.

The key in both versions is the same: break down the meat (whether by grinding or pounding) to release the myosin, creating that natural stickiness that holds everything together.

2-Ingredient Chicken Cutlets

Ingredients:

• 1 pound raw chicken (breast, thigh, or a mix)
• 1–1½ cups panko breadcrumbs
• Salt and freshly ground black pepper, to taste
• Neutral oil, for frying (vegetable, canola, or grapeseed)

Directions:

1. Grind the chicken: Cut the chicken into chunks and place in a food processor. Pulse until the meat forms a sticky, uniform paste. Season lightly with salt and pepper and mix to combine.
2. Form the cutlets: Divide the ground chicken into 4–6 equal portions. With damp hands, shape each portion into a thin patty, about ¼–½ inch thick.
3. Bread the cutlets: Spread the panko breadcrumbs onto a plate. Press each chicken patty firmly into the breadcrumbs, coating both sides well.
4. Fry the cutlets: Heat about ¼ inch of oil in a large skillet over medium heat until shimmering. Working in batches if necessary, fry the cutlets for 3–4 minutes per side, or until golden brown and cooked through.
5. Drain and serve: Transfer to a paper towel-lined plate to drain. Sprinkle with a little flaky salt, and serve hot with a wedge of lemon, a simple salad, or tucked into a sandwich.