I'd like to make some breaded chicken cutlets tonight (standard dredge in flour, then egg, then breadcrumbs preparation) but they'll be served to someone with a rather extreme egg allergy.
Any suggestions for what I can use in place of the egg?
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Apparently you can use melted butter, milk or yogurt.
Buttermilk adds a great flavor
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a thin skim of Dijon mustard is something I often sub for the egg dip.
EnerG egg replacer works very well for that for future reference. You could also use veganaise, which is a good product forit's own uses. Maybe spray with olive oil Pam type product would work, perhaps milk.