Chicken parmesan is one of those classic comfort meals that almost everyone loves. It has crispy breaded chicken, warm tomato sauce, and lots of melted cheese on top.
Most traditional recipes rely on eggs to help the breading stick to the meat. I wanted to make an eggless chicken parmesan that is safe for anyone with an egg allergy or anyone who simply avoids eggs.
Instead of eggs, I use buttermilk to coat the chicken cutlets. It gives the meat great flavor and helps the breadcrumbs stick without any trouble.
You still get that satisfying crunch on the outside while keeping the chicken juicy and tender on the inside.
It is a simple dinner to put together on a busy weeknight, and your whole family will enjoy it.
Why You’ll Love It
Crisp, Golden Coating – Panko and Italian breadcrumbs create a crunchy crust with satisfying texture in every bite.
Juicy Chicken – Buttermilk helps the chicken stay tender while adding gentle richness to every cutlet.
Rich Italian Flavor – Parmesan, garlic, and Italian seasoning make the coating savory and delicious.
Perfect Cheese Topping – Melty mozzarella and Parmesan create a creamy, bubbling layer over each crispy cutlet.
Ingredient List
For the Chicken
- 4 Chicken Breast Cutlets, About 1 1/2 lb
- 1 tsp Fine Salt
- 1/2 tsp Black Pepper
- 1/2 cup All-Purpose Flour
- 3/4 cup Buttermilk
- 1 cup Panko Breadcrumbs
- 1/2 cup Italian-Style Breadcrumbs
- 1/2 cup Grated Parmesan Cheese
- 1 tsp Italian Seasoning
- 1/2 tsp Garlic Powder
- 1/2 cup Olive Oil, For Frying
For the Topping
- 1 1/2 cups Marinara Sauce
- 8 oz Low-Moisture Mozzarella Cheese, Shredded
- 1/4 cup Grated Parmesan Cheese
- 2 tbsp Fresh Basil, Chopped
Directions
Step 1
Preheat the oven to 425°F. Season both sides of the chicken cutlets with the salt and black pepper.
Step 2
Place the flour in one shallow dish and the buttermilk in a second. Combine the panko breadcrumbs, Italian-style breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder in a third dish.
Step 3
Coat each chicken cutlet lightly in flour, dip it thoroughly in the buttermilk, then press it into the breadcrumb mixture until generously coated on both sides.
Step 4
Heat about 1/4 inch of olive oil in a large skillet over medium-high heat. Cook the chicken in batches for 2 to 3 minutes per side, until crisp and golden, then transfer to a baking dish.
Step 5
Spoon a modest amount of marinara sauce over each cutlet so the breading remains crisp. Top with the mozzarella and remaining Parmesan cheese.
Step 6
Bake for 10 to 14 minutes, until the chicken is cooked through and the cheese is melted and bubbling. Broil briefly at the end only if additional browning is desired.
Step 7
Sprinkle with fresh basil and serve immediately with additional warm marinara sauce on the side.
Tips
Use Evenly Thick Cutlets
If the chicken cutlets are uneven, gently pound the thicker sections until each piece is close to the same thickness.
This helps every cutlet cook at the same rate and keeps the thinner edges from becoming dry before the center is ready.
Build A Strong Coating
Dip the chicken fully in the buttermilk, then press the breadcrumb mixture firmly onto both sides, especially around the edges.
Let the coated cutlets rest for 5 to 10 minutes before frying. This gives the crumbs time to stick and helps prevent the coating from separating in the skillet.
Keep The Oil At The Right Heat
Heat the oil until a few breadcrumbs sizzle right away when added, but do not let it smoke. Medium-high heat usually works best for an even golden coating.
Fry in batches and leave space between the cutlets. Crowding the skillet lowers the oil temperature and can make the breading soft instead of crisp.
Try These Next
- Eggless Caesar Dressing
- Eggless Classic Italian Tiramisu
- Eggless Creamy Carbonara
- Eggless Crispy Chicken Tenders
Questions You Might Have
Why is buttermilk used in this eggless recipe?
Buttermilk helps the flour and breadcrumb coating stick to the chicken without using eggs. It also adds a mild tang and helps keep the chicken tender.
If you do not have buttermilk, stir 1 1/2 teaspoons of lemon juice or vinegar into 1/2 cup of milk and let it sit for 5 minutes before using.
Eggless Chicken Parmesan
Ingredients
Method
- Preheat the oven to 425°F. Season both sides of the chicken cutlets with the salt and black pepper.
- Place the flour in one shallow dish and the buttermilk in a second. Combine the panko breadcrumbs, Italian-style breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder in a third dish.
- Coat each chicken cutlet lightly in flour, dip it thoroughly in the buttermilk, then press it into the breadcrumb mixture until generously coated on both sides.
- Heat about 1/4 inch of olive oil in a large skillet over medium-high heat. Cook the chicken in batches for 2 to 3 minutes per side, until crisp and golden, then transfer to a baking dish.
- Spoon a modest amount of marinara sauce over each cutlet so the breading remains crisp. Top with the mozzarella and remaining Parmesan cheese.
- Bake for 10 to 14 minutes, until the chicken is cooked through and the cheese is melted and bubbling. Broil briefly at the end only if additional browning is desired.
- Sprinkle with fresh basil and serve immediately with additional warm marinara sauce on the side.