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What can I substitute for eggs in Chicken Parmesan?

Chicken Parmesan is a classic Italian-American dish that typically consists of breaded chicken cutlets topped with tomato sauce and mozzarella cheese. While the chicken and cheese are irreplaceable, the egg used to coat the chicken before breading can easily be substituted to accommodate dietary restrictions or personal preferences.

Why do recipes call for eggs when breading chicken?

Most Chicken Parmesan recipes instruct you to dredge the chicken cutlets in flour, dip them in beaten eggs, and then coat them in breadcrumbs before frying. The purpose of the egg is to help the flour and breadcrumbs adhere to the chicken so you end up with a crispy coating after frying.

Eggs work well as a “glue” between the dry ingredients because the proteins in the egg bind to the chicken as well as the flour and breadcrumbs. When exposed to heat during frying, the egg proteins cook and turn solid, sealing the breading to the surface of the chicken.

Can you make Chicken Parmesan without eggs?

While eggs provide an extra bit of insurance that your breading will stick, there are several easy egg substitutes that allow you to bake flavorful Chicken Parmesan without eggs:

  • Milk or buttermilk
  • Plain yogurt
  • Mayonnaise
  • Protein shakes or plant-based protein powders mixed with water

All of these dairy (or dairy-alternative) products contain proteins and emulsifiers that will similarly help adhere the breading to the chicken. The milk proteins coagulate and turn solid just like eggs when exposed to heat during cooking.

How to use milk instead of eggs to bread chicken

Using milk or buttermilk instead of eggs to coat chicken before breading is simple:

  1. Pour milk or buttermilk into a shallow bowl
  2. Place flour in a second bowl and breadcrumbs or panko in a third bowl
  3. Pat chicken dry with paper towels, then dredge in flour shaking off any excess
  4. Dip floured chicken into the milk bowl, allowing any excess milk to drip off
  5. Place milk-coated chicken into breadcrumbs, pressing gently to adhere on all sides
  6. Transfer breaded chicken to a plate or baking sheet
  7. Repeat with remaining chicken
  8. Refrigerate breaded chicken for 15-30 minutes before frying or baking

The rest of your Chicken Parmesan preparation and cooking remains the same. The milk proteins will bind the breading just like raw egg.

How to use yogurt instead of eggs for breading

Plain yogurt is another excellent substitute for eggs when breading chicken. Greek yogurt in particular works well because it is so thick and contains more protein than regular yogurt. Here is how to bread chicken for Parmesan using yogurt:

  1. Place flour in one bowl and breadcrumbs in another
  2. In a third bowl, whisk 2 cups plain Greek yogurt until smooth
  3. Dredge chicken pieces in flour, dip in yogurt, then coat in crumbs
  4. Arrange breaded chicken on a baking sheet and refrigerate for 30 minutes
  5. Bake or fry chicken as recipe directs

The proteins in yogurt help the breading adhere just like egg while adding a subtle tangy flavor.

How to use mayonnaise instead of eggs for breading

Believe it or not, mayonnaise is a secret weapon when it comes to getting a perfect crunchy breading on fried chicken or Chicken Parmesan. Here’s how it works:

  1. Place flour in one bowl and breadcrumbs in a second shallow bowl
  2. In a third bowl, add 1 cup mayonnaise and whisk in 2 tablespoons water until smooth
  3. Working one piece at a time, dredge chicken in flour, dip into mayonnaise, then coat in crumbs
  4. Use your fingers to press crumbs firmly onto the chicken
  5. Transfer breaded chicken to a baking sheet and refrigerate for at least 20 minutes
  6. Fry, bake or broil chicken as desired

The emulsifiers in mayonnaise act similarly to egg proteins to bind the breading and seal in moisture. Many cooks find chicken breaded with mayo turns out even crispier than with eggs!

Using protein powder and water as an egg substitute

For those avoiding eggs and dairy, a mixture of protein powder and water can work just as well to adhere breading. Try this method:

  1. Place flour in a shallow bowl and breadcrumbs or panko in a second bowl
  2. In a third bowl, whisk together 1/2 cup water and 2 scoops (about 2/3 cup) unflavored protein powder until smooth
  3. Working with 1 piece at a time, dredge chicken in flour, dip into protein mixture, then coat in crumbs
  4. Use fingers to press breading onto chicken then transfer to a baking sheet
  5. Refrigerate breaded chicken for 30 minutes before cooking

Both whey and plant-based protein powders work well for this technique. The proteins in the powder mixed with water mimic the binding properties of eggs.

How to bake Chicken Parmesan without eggs

To bake Chicken Parmesan, simply prepare the breaded chicken using one of the egg substitutes above. Then transfer the breaded cutlets to a lightly greased baking sheet and bake at 450°F for 15-20 minutes until the breading is golden brown and the chicken is fully cooked.

Top the baked chicken with marinara sauce and mozzarella cheese and bake for just 2-3 more minutes to melt the cheese. Sprinkle with fresh basil and Parmesan if desired. Crispy breaded chicken Parmesan without eggs!

Frying Chicken Parmesan without eggs

For extra crispy chicken, you can pan fry the cutlets after breading without egg. Heat 1/4 inch of olive or vegetable oil in a large skillet over medium heat. Carefully add the breaded chicken pieces without overcrowding. Fry for 3-4 minutes per side until golden brown and cooked through.

Remove fried chicken to a paper towel-lined plate to drain excess grease then top with sauce and cheese to finish. The key is to let the breaded chicken rest in the refrigerator for at least 30 minutes – this helps the breading better adhere and prevents it from falling off in the oil.

Can you make Chicken Parmesan gluten-free without eggs?

Yes, you can still make delicious gluten-free Chicken Parmesan without eggs by using gluten-free breadcrumbs and subbing the flour for rice flour or almond flour. Follow the same breading method using one of the egg replacements like milk or yogurt.

For a truly gluten-free crust, try a mixture of 3/4 cup gluten-free panko and 1/4 cup almond meal or cornmeal blended for the breadcrumb coating. You can bake or pan fry as directed above.

Best breadcrumbs to use for egg-free Chicken Parmesan

These types of breadcrumbs work especially well for Chicken Parmesan when skipping the egg wash:

  • Panko breadcrumbs – Japanese-style panko crumbs are lighter and crisper than regular breadcrumbs.
  • Italian seasoned panko – Italian herbs like oregano, basil, and parsley give these panko crumbs extra flavor.
  • Gluten-free panko – For gluten-free diets, look for panko made from rice or quinoa flour.
  • Homemade crumbs – Pulse bread slices, croutons or cornflakes in a food processor.

Be sure to press the breadcrumbs firmly onto the chicken after dipping in the egg substitute to help them adhere.

The best substitutes for eggs in Chicken Parmesan

Egg Substitute Amount to Use Key Tips
Milk or buttermilk 1-2 cups Let chicken rest at least 15 minutes after breading to allow milk proteins to adhere crumbs
Plain yogurt 1-2 cups Greek yogurt is best. Whisk smooth before breading.
Mayonnaise 1 cup Whisk in 1-2 tbsp water. Refrigerate breaded chicken at least 20 minutes.
Protein powder & water 1/2 cup water + 2 scoops powder Works with whey or plant-based protein. Whisk until smooth.

FAQs about making Chicken Parmesan without eggs

Does skipping the egg affect the nutrition of Chicken Parmesan?

Not really. Eggs provide protein and fat for binding and browning, but the chicken itself as well as the cheese provide the bulk of nutrition in Chicken Parmesan. Using milk, yogurt or oil-based subs maintains calories and you’ll still get crisp, delicious results.

Can you use cornstarch instead of eggs to bread chicken?

Cornstarch is not an effective substitute – it doesn’t provide the binding action of eggs. For best results, dip chicken in milk, yogurt, mayo or protein powder mixtures instead of eggs before breading.

Why does my boneless chicken breast get soggy when I bake it?

Soggy breading is often caused by overcrowded chicken while baking. Leave space between each breaded cutlet on the pan so air can circulate and crisp the coating. Also let breaded chicken rest in fridge for at least 20-30 minutes before baking to allow coating to adhere.

How long is breaded chicken good for in the refrigerator?

For food safety, raw breaded chicken should be cooked within 1-2 days when refrigerated. The breading may become soggy if stored much longer before cooking. Freeze any breaded chicken you won’t use within 48 hours.

Conclusion

With a variety of easy substitution options like milk, yogurt, mayo or protein powder, you don’t need eggs to make phenomenal chicken parmesan. Simply dip chicken in your binder-of-choice before coating in crisp breadcrumbs and baking or frying.

Letting the breaded chicken chill before cooking helps the coating set up crisply. Serve your egg-free Chicken Parmesan topped with warm marinara and melted mozzarella for an Italian classic the whole family will love.