Eggless Chicken Parmesan

Total time50 min

Prep time20 min

Cook time30 min

4.6

(16)

Crispy, saucy, and blanketed in bubbling mozzarella, this is the kind of comfort food that earns a permanent spot in your weeknight rotation. The breading trick here is clever and completely egg-free — whole milk steps in as the binding liquid, helping the seasoned breadcrumb and Parmesan coating cling beautifully to each pounded cutlet. A quick pan-sear in olive oil builds that deep golden crust before the chicken ever hits the oven, so you get real crunch without any compromise. Spooned with marinara and finished with a generous layer of shredded mozzarella, the whole thing bakes until the cheese is molten and the chicken is perfectly cooked through. Fresh basil scattered on top at the end adds a bright, herby finish that makes it feel just a little fancy. This recipe serves four, making it an easy choice for a family dinner or a meal-prep situation where leftovers are absolutely welcome.

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
½ cup all-purpose flour
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
½ cup whole milk
1 cup plain breadcrumbs
½ cup grated parmesan cheese
1 tsp dried italian seasoning
3 tbsp olive oil

For the topping

1 ½ cups marinara sauce
1 ½ cups shredded mozzarella cheese

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness.
2
Set up three shallow dishes: in the first, whisk together the flour, garlic powder, onion powder, salt, and black pepper. Pour the milk into the second dish. In the third, combine the breadcrumbs, grated Parmesan, and Italian seasoning.

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