5. Milk
Milk is used in Chicken Parmesan, and in most dishes, to add a thicker, richer consistency to a dish. Milk is mixed with eggs to create a thicker coating to dip the chicken in before coating with breadcrumbs. More milk can be added to make the milk-egg mixture less thick. We recommend using whole milk.
However, if you are sensitive to dairy, some people replace whole milk with almond milk, soy milk, or cashew milk. Any milk that is high in fat and can bind with the egg yolk to create a sticky paste will work. Some recipes call for adding milk into the flour mixture as well. This will make the flour blend a bit thicker.
You can replace the milk in this step with almond, soy, or cashew milk as well. Avoid using non-fat or skim milk.