Oat-Crusted Chicken Cutlets

Prep Time:
30 mins
Total Time:
30 mins

Swap oats in for breadcrumbs and add umami-rich Grana Padano and fresh parsley to make a flavorful coating for chicken breasts. A quick turn in the skillet later, dinner is on the table.


  • ¾ cup rolled oats

  • ¼ cup grated Grana Padano

  • 2 tablespoons chopped flat-leaf parsley

  • Kosher salt and freshly ground pepper

  • 4 boneless, skinless chicken breasts (1 pound total)

  • 5 tablespoons extra-virgin olive oil

  • Lightly dressed salad greens, for serving


  1. Pulse 1/2 cup oats in a food processor until finely ground. Add cheese, parsley, 1/4 teaspoon each salt and pepper, and remaining 1/4 cup oats. Pulse just to combine. Transfer mixture to a shallow bowl.

  2. Remove tenders from chicken; reserve for another use. Pound chicken to a 1/2-inch thickness. Coat with 1 tablespoon olive oil; season with salt and pepper. Cover chicken in oat mixture, pressing lightly to adhere.

  3. Heat 2 tablespoons oil in a medium nonstick skillet over medium-high. When it shimmers, add half of chicken in a single layer and cook, flipping once, until golden brown and crisp, 5 to 6 minutes. Transfer to a wire rack. Wipe skillet clean and repeat process with 2 more tablespoons oil and remaining chicken. Serve with greens.

    gluten free chicken milanese
    Sidney Bensimon

Cook's Notes

This recipe can easily be doubled and frozen. Cook cutlets as directed, then cool and freeze up to 3 months. Reheat in a 350-degree oven for 20 minutes.

Related Articles