How to keep boudin (blood sausage) slices from disintegrating when pan-frying

In general places that do this with pancakes do not cut-out, but indeed use a mold or the like. The scrambled eggs would likely look fine "cut", but part of a pancake is the edge, even if it is modified by touching the edge of the mold.

So long as the mold is metal, your dollar-store purchases should be fine.

You will likely need to oil/butter them in some way so that the product - batter or egg - does not stick to the metal itself.

I have myself used clean old tuna tins to make round "self-contained" fried eggs for a home version of a McMuffin.

The three step method should work for this.

This being dredge the cooked chicken in flour, then egg wash and finally the bread crumbs(ideally Panko bread crumbs).

The other way is to do a tempura batter. But to make sure the tempura batter is effective, make sure to dredge the chicken in flour first.

Good Luck,

I will be doing this soon and I can give the results. The three step method is the best method I have found for breading and frying meats in general.