This is a fascinating idea. It's pretty common in Japan to use mayo to cook with and I think it certainly could work as a shortcut because it's also going to provide the oil needed to crisp the breadcrumbs.

Hey, Marc. Have you ever considered using mayonnaise to coat the chicken? It's an old trick cooks use here in the States to keep chicken moist, and it can be used to get breadcrumbs to stick. The finished dish doesn't taste anything like mayonnaise, either. (I know you don't care for it.) Mayonnaise is really just eggs and oil. It might even work to add mayo to the egg and then dip the chicken in it.

Your Chicken Parm looks so bomb!🐓🧀💥

Very tasty! This is the first well plated recipe that I have tried and I’m glad I did. Will be trying more recipes in the near future.
Excellent taste, loved the ease of making this recipe and family loved it! Definitely a keeper!

I'm glad to hear it!

In reply to Marc Matsumoto.

Thank you, Marc! It turned out perfectly! Just as good as the first time we made it. I used thighs, btw. I rarely use chicken breast anymore.

Hi Kiran, did you use thigh meat or breast meat? If you used thigh meat, I think you can heat the sauce, and then assemble it and heat the chicken while you're browning the cheese. If it's breast meat, this is still probably the best way to do it, but there's a high likelihood it's going to be a little dried out.