These crispy oat-crusted chicken cutlets are golden on the outside, tender and flavourful on the inside, and made without traditional breadcrumbs. Rolled oats are blended into fine crumbs, creating a delicious coating with added fibre and the most satisfying crunch.
If you have never used oats to bread chicken before, you are going to love this easy swap. All you need to do is blend ordinary rolled oats until they resemble breadcrumbs. The chicken marinates in a savoury egg, Parmesan and herb mixture before being pressed firmly into the oat crumbs and pan-fried in avocado oil.
The result is a platter of crispy chicken cutlets that the whole family will love. Serve them with roasted potatoes, a fresh salad, vegetables or your favourite dipping sauce for an easy and delicious meal.
Why You’ll Love This Recipe
● Crispy and golden without traditional breadcrumbs
● Made with simple pantry ingredients
● A delicious way to add oats and fibre to a family meal
● Easy to prepare ahead because the chicken can marinate overnight
● Perfect for dinner, wraps, salads, sandwiches or meal prep
● Can be gluten-free when made with certified gluten-free oats
The Secret to Crispy Oat-Crusted Chicken
The secret is pressing the chicken firmly into the blended oats. You can use a fork, but I prefer using my hands so I can press the oat coating onto every part of the chicken. This creates an even, generous coating that becomes beautifully golden and crisp in the pan.
Marinating the chicken also makes a big difference. Thirty minutes works when you need a quicker dinner, but leaving it covered in the refrigerator overnight gives it the best flavour.
Ingredients
For the chicken and marinade
● 4 large boneless, skinless chicken breasts, filleted into very thin cutlets (about 1 kg total)
● 5 large eggs
● 1/4 cup milk
● 1/2 cup finely grated Parmesan cheese
● 2 teaspoons garlic powder
● 1 1/2 teaspoons dried oregano
● 1 teaspoon salt, or to taste
● 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley, optional
For the oat coating and frying
● About 2 cups rolled oats, certified gluten-free if needed I use these ones 👇
● Avocado oil, enough to generously coat the bottom of the frying pan
● Extra salt, to taste
Instructions
1. Prepare the chicken
Place each chicken breast on a cutting board and carefully slice it horizontally into thin cutlets. Try to keep the pieces similar in thickness so they cook evenly.
2. Make the marinade
In a large bowl, whisk together the eggs, milk, Parmesan cheese, garlic powder, oregano, salt and optional parsley.
Add the sliced chicken and turn each piece until it is completely coated in the egg mixture. Cover the bowl and refrigerate for at least 30 minutes. For the best flavour, allow the chicken to marinate overnight.
3. Blend the oats
Add the rolled oats to a high-speed blender, Vitamix, mini blender or food processor. Pulse until the oats resemble fine breadcrumbs. Avoid blending them all the way into flour; leaving a little texture helps create a crispier coating.
Pour the blended oats into a wide, shallow dish. You can blend a little more if you need it while coating the chicken.
4. Coat the chicken
Remove one piece of chicken from the marinade and allow the excess egg mixture to drip back into the bowl. Place the chicken in the oat crumbs and coat both sides evenly.
Press the chicken firmly into the oats with clean hands so the coating sticks well and covers the entire surface. Transfer it to a clean plate and repeat with the remaining pieces. Discard any leftover egg marinade and oat mixture that has touched the raw chicken.
5. Pan-fry the cutlets
Heat enough avocado oil to generously coat the bottom of a large frying pan over medium heat. Once the oil is hot, carefully add the chicken in a single layer without crowding the pan.
Cook for approximately 4 to 5 minutes per side, depending on the thickness of the cutlets, until the coating is golden and crispy and the chicken is cooked through. The centre of the chicken should reach 165°F (74°C).
Work in batches as needed, adding a little more avocado oil between batches. Keep the heat at medium so the oat coating turns golden without burning.
6. Serve
Transfer the cooked chicken to a wire rack or a paper-towel-lined plate. Sprinkle lightly with salt while it is still hot, then arrange the cutlets on a platter and serve.
My Best Tips
● Slice the chicken thinly: Thin, evenly sized cutlets cook quickly and help prevent the coating from getting too dark before the chicken is done.
● Do not blend the oats into flour: A crumb-like texture creates a better crunch.
● Press on the coating: Firmly pressing the blended oats onto both sides helps them adhere and creates that delicious crispy crust.
● Marinate overnight when possible: A 30-minute marinade is good, but overnight gives the chicken even more flavour.
● Use medium heat: If the pan is too hot, the oats may brown before the chicken cooks through.
● Avoid crowding the pan: Frying in batches helps the chicken become crisp instead of steaming.
● Use certified gluten-free oats if required: Oats are naturally gluten-free, but regular oats can come into contact with gluten-containing grains during processing.
What to Serve With Oat-Crusted Chicken Cutlets
These chicken cutlets are delicious served with:
● A simple arugula or garden salad
● Roasted potatoes or sweet potatoes
● Steamed or roasted vegetables
● Rice or quinoa
● Lemon wedges
● Honey mustard, garlic aioli or your favourite dipping sauce
● Sliced in a wrap, sandwich or salad
How to Store and Reheat
Allow leftover chicken to cool, then refrigerate it in an airtight container for up to 3 days. For the crispiest results, reheat the cutlets in an air fryer or a 375°F (190°C) oven until hot. The microwave will work, but the coating will be softer.
Frequently Asked Questions
Can I make these chicken cutlets gluten-free?
Yes. Use oats that are specifically labelled certified gluten-free, and check the labels on your seasonings and Parmesan if you need to avoid cross-contamination.
What kind of oats should I use?
Old-fashioned rolled oats work very well. Quick oats can also be used, but they may need less blending. Avoid flavoured or sweetened oats.
Can I marinate the chicken overnight?
Yes. In fact, overnight is my favourite option because it gives the chicken the best flavour. Keep it covered in the refrigerator until you are ready to coat and cook it.
How do I know when the chicken is cooked?
The cooking time will depend on the thickness of your cutlets. The safest way to check is with an instant-read thermometer; the thickest part should reach 165°F (74°C).
Recipe Card
Prep time: 20 minutes, plus at least 30 minutes to marinate
Cook time: Approximately 20–30 minutes, depending on the number of batches
Servings: Approximately 6–8
Ingredients
● 4 large boneless, skinless chicken breasts, filleted into thin cutlets
● 5 large eggs
● 1/4 cup milk
● 1/2 cup finely grated Parmesan cheese
● 2 teaspoons garlic powder
● 1 1/2 teaspoons dried oregano
● 1 teaspoon salt, or to taste
● 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley, optional
● About 2 cups rolled oats, certified gluten-free if needed
● Avocado oil, for pan-frying
Method
1. Slice the chicken breasts horizontally into thin, evenly sized cutlets.
2. Whisk the eggs, milk, Parmesan, garlic powder, oregano, salt and optional parsley in a large bowl.
3. Add the chicken, cover and refrigerate for at least 30 minutes or overnight for the best flavour.
4. Blend the oats until they resemble fine breadcrumbs, leaving a little texture.
5. Remove each piece of chicken from the marinade, let the excess drip off and press both sides firmly into the oat crumbs.
6. Heat avocado oil in a large frying pan over medium heat.
7. Cook the chicken in batches for approximately 4 to 5 minutes per side, until golden, crispy and cooked to an internal temperature of 165°F (74°C).
8. Sprinkle lightly with salt and serve hot.
Final Thoughts
Once I discovered that blended oats make such a delicious crispy coating, I did not miss traditional breadcrumbs at all. These oat-crusted chicken cutlets are simple, flavourful and perfect for a family dinner—and that golden crunch is so good!
If you make this recipe, leave a comment and let me know what you think. Don’t forget to save and share it with someone who would love this easy oat-coated chicken idea!
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