Chicken parmesan is a classic Italian-American dish that typically consists of breaded chicken cutlets that are fried, topped with tomato sauce and melted cheese, and served with pasta. The breading for chicken parm often contains egg as a binding agent to help the breadcrumbs adhere to the chicken. However, there are several effective substitutes you can use in place of eggs when making this dish.
Why Do Chicken Parm Recipes Call for Eggs?
In traditional chicken parm recipes, beaten eggs are used as part of the breading process. The chicken cutlets are first dredged in flour, then dipped in beaten egg, and finally coated with breadcrumbs. The egg acts as a binder or adhesive that helps the flour and breadcrumbs stick to the chicken to form a crisp coating.
Eggs provide a few useful purposes when breading chicken:
- They allow the dry ingredients to adhere and coat the chicken.
- They help create an even, uniform coating.
- They promote browning and crisping when fried.
- They add color, richness of flavor, and protein to the coating.
So in short, the egg is an important player in getting those coveted crispy breaded cutlets that make chicken parm so tasty and comforting. While the egg is traditional, there are several convenient alternatives to use in its place if you need an egg-free option.
5 Great Substitutes for Eggs in Chicken Parmesan
If you need to avoid eggs, don’t worry – you can still get perfectly crisp, flavorful chicken parm without them! Here are some of the top substitutes to use instead of eggs when breading chicken cutlets:
1. Milk
Milk makes an excellent egg substitute for breading chicken. Like eggs, milk contains proteins that will help the breading adhere. Pour milk into a shallow bowl and dip the floured chicken into the milk before coating it in breadcrumbs. Whole milk works best, though low-fat or non-dairy milk can also be used. The milk proteins will brown similarly to eggs when fried.
2. Plain Greek Yogurt
Greek yogurt is a versatile ingredient that can stand in for eggs in all kinds of recipes. For chicken parm, the thick consistency of Greek yogurt allows it to coat the chicken and help the breading stick. As a bonus, it adds a nice tanginess to balance the rich fried coating. Make sure to use plain Greek yogurt rather than flavored varieties.
3. Mayonnaise
Mayonnaise is an egg-based condiment, but commercially produced varieties are made without actual eggs and are safe for those with egg allergies. The thick, creamy texture of mayo makes it ideal for binding the breading to the chicken. It also browns well during frying. Opt for real mayonnaise rather than low-fat or imitation products.
4. Butter or Oil
Melted butter or vegetable oil can act as your egg substitute when breading chicken. Dip the floured cutlets into melted butter or oil before pressing the breadcrumbs on. The fat helps the breading stick and also encourages browning and a crispy texture when fried. Clarified butter works particularly well since it won’t burn as quickly as other oils.
5. Egg Replacer Products
There are several commercial egg replacement products that can be used when breading chicken. These powdered egg substitutes are mixed with water to form a thick liquid that works similarly to beaten eggs. Look for egg replacers made from potato starch, tapioca flour, lecithin, and other binding agents. Follow the package instructions for mixing and using the product.
Tips for Breading Chicken Without Eggs
When using egg substitutes for breading chicken parm, keep these tips in mind:
- Make sure the chicken is dry before breading. Pat off excess moisture with paper towels.
- Allow the breaded chicken to sit for 5-10 minutes before frying. This helps set the coating.
- Use fresh, dry breadcrumbs rather than stale ones. Panko or Italian-style breadcrumbs work great.
- Press the breadcrumbs into the chicken so they adhere. Gently pat to distribute evenly.
- Fry in oil at 350°F for even browning and a crispy crust.
- Let fried cutlets drain on a paper towel-lined rack before topping with sauce and cheese.
Eggless Chicken Parmesan Recipe
This delicious chicken parm recipe uses Greek yogurt and breadcrumbs to achieve a perfectly crisp, egg-free breaded exterior. The simple marinara sauce and melty mozzarella take this classic dish over the top.
Ingredients:
- 4 boneless, skinless chicken breasts (pounded 1⁄4-inch thick)
- 1 cup all-purpose flour
- 2 cups plain breadcrumbs
- 1⁄2 cup plain Greek yogurt
- 1⁄2 cup vegetable oil
- 2 cups marinara sauce, warmed
- 8 oz fresh mozzarella cheese, sliced
- 1⁄4 cup grated Parmesan cheese
- Fresh basil for garnish
Steps:
- Place flour in a shallow bowl. Place breadcrumbs in a second shallow bowl. Pour Greek yogurt into a third shallow bowl. Set up an assembly line with the bowls left to right: flour – yogurt – breadcrumbs.
- Season the chicken breasts with salt and pepper. Dredge one breast in the flour, shaking off any excess. Dip in the yogurt, allowing any excess to drip off. Coat the breast completely in breadcrumbs, pressing gently to adhere.
- Place the breaded breast on a plate and repeat with remaining chicken. Allow coated chicken to sit for 5-10 minutes before frying.
- Heat 1⁄4 cup vegetable oil in a large skillet over medium high heat. Fry chicken in batches if needed to avoid overcrowding. Fry until golden brown and cooked through, about 3-4 minutes per side.
- Transfer fried chicken to a paper towel-lined plate. Top each breast with 1⁄2 cup marinara sauce and 2 oz (about 4 slices) fresh mozzarella. Sprinkle each with 1 tbsp Parmesan.
- Return chicken to the skillet and cook for 1-2 more minutes until cheese is melted. Garnish with fresh basil and serve warm.
The Greek yogurt binds the breading perfectly without needing eggs. Feel free to use regular or gluten-free breadcrumbs as desired. And if you want to bake rather than fry the chicken, simply place the breaded breasts on a greased baking sheet and bake at 450°F for 10-12 minutes until browned, crispy and cooked through. Top as directed with sauce and cheese, then bake 2-3 more minutes to melt.
Frequently Asked Questions
Can I use cornstarch instead of eggs?
Cornstarch is not an effective direct substitute for eggs when breading chicken cutlets. However, you can make an eggless dredge for chicken parm by combining cornstarch with milk or water. Mix 1-2 tablespoons cornstarch with 1⁄4 cup milk or water to form a slurry. Dip the chicken in the cornstarch slurry before dredging in breadcrumbs. The resulting coating will be crunchier than with eggs.
Is there a vegan substitute for eggs in chicken parm?
For a vegan chicken parm, use unsweetened non-dairy milk such as almond, soy or oat milk in place of the eggs. You can also use a vegan egg replacer product made from tapioca and other starches. For the chicken, use breaded vegan chicken cutlets or fillets like those made from soy, seitan or jackfruit.
What can I use if I don’t have breadcrumbs?
If you don’t have breadcrumbs, you can substitute crushed crackers, panko flakes, cornflake crumbs, crushed corn tortilla chips, or crushed stuffing mix. For a gluten-free option, use crushed potato chips or gluten-free crackers or bread. Any coarse crumbs can coat the chicken.
Is it okay to bake chicken parm instead of frying?
Absolutely! Baking is a healthier cooking method than frying for chicken parm. Simply coat the chicken as directed with your eggless breading and place on a lightly greased baking sheet. Bake at 450°F for about 15 minutes, turning halfway, until the coating is browned and crispy and the chicken is cooked through. Top with sauce and cheese and bake 2-3 more minutes to melt.
Can I freeze breaded chicken Parmesan to cook later?
It’s best not to freeze breaded raw chicken, as the breading will become soggy when thawed. However, you can freeze the cooked chicken parm after frying or baking the breaded cutlets. Let the cooked chicken pieces cool completely, then place on a baking sheet in a single layer and freeze until solid. Transfer to freezer bags or containers. To reheat, bake frozen chicken parm straight from the freezer at 400°F until hot and crispy, about 20 minutes.
Key Takeaways
- Eggs are traditionally used when breading chicken parm to help the coating stick, but several substitutes work well for egg-free versions.
- Milk, Greek yogurt, mayonnaise, butter, and commercial egg replacers can take the place of eggs when breading chicken.
- Make sure the chicken is dry, use fresh coarse breadcrumbs, and firmly press the crumbs into the chicken.
- Frying in hot oil or baking at 450°F ensures the breading gets crispy and browned.
- Top baked or fried eggless chicken parm with warm marinara sauce and melted mozzarella for a delicious egg-free dinner!
