When making cutlets, I have always floured, egged, breadcrumbed. After watching my friend, who is an excellent cook, make cutlets without the flour step, I started asking around and it seems the jury is split. Some people use flour and some skip flour. I can't seem to taste a difference but it is hard for me to break tradition without some reasoning behind it. Its so much easier to skip the flour and soak all the cutlets in egg so you don't need to dip, dip , dip individually. Does anyone know the actual purpose of flouring cutlets before putting them in the egg?