Lemon & Garlic Oat-Crusted Chicken

Name: Lemon & Garlic Oat-Crusted Chicken
Prep time: 5 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 (8-oz.) boneless, skinless chicken breasts; Kosher salt and black pepper; 1 1/2 c. cups Quaker® Old-Fashioned Oats, divided; 1/4 freshly grated Parmesan; 1 tsp. finely grated lemon zest, plus lemon wedges for serving; 1/4 tsp. garlic powder; 1 large egg; 3 tbsp. extra-virgin olive oil, divided; Lemon wedges and mixed green salad, for serving

By Laura RegePublished: Nov 28, 2022

Emma Fishman

Yields:

4 serving(s)

Prep Time:

5 mins

Total Time:

30 mins

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Ready in just 30 minutes, these Quaker® Old-Fashioned Oat-crusted chicken cutlets deserve a top spot on your weeknight dinner rotation. With a cheesy, savory breading flavored with citrus and garlic, this crispy coating packs a flavorful punch that's versatile enough to pair with just about anything. Serve this dish with mashed potatoes and gravy, atop pasta with marinara sauce, or slice up the cutlet and scatter it over your favorite salad.

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Ingredients

2
(8-oz.) boneless, skinless chicken breasts
Kosher salt and black pepper
1 1/2 cups
cups Quaker® Old-Fashioned Oats, divided
1/4
freshly grated Parmesan
1 tsp.
finely grated lemon zest, plus lemon wedges for serving
1/4 tsp.
garlic powder
1
large egg
3 Tbsp.
extra-virgin olive oil, divided
Lemon wedges and mixed green salad, for serving

Directions

1. Step 1Using a sharp knife, split chicken breasts in half horizontally to create 4 thinner cutlets. Lay the halves between plastic wrap and pound to ¼-inch thick. Season chicken all over with ¾ teaspoon salt and ¼ teaspoon pepper.
2. Step 2In a food processor, pulse 1 cup oats until finely ground, about 6 pulses. Transfer ⅓ cup to a shallow bowl.
3. Step 3To food processor with ground oats, add cheese, lemon zest, garlic powder, remaining ½ cup whole oats and ¼ teaspoon salt. Pulse two times just to combine and slightly break up additional oats. Transfer oat-parmesan mixture to a second shallow bowl.
4. Step 4In a third shallow bowl, beat eggs with ½ teaspoon water. Working with one piece of chicken at a time, coat in ground oats, then dip in eggs, letting any excess drip off, and finally oat-parmesan mixture, pressing gently to help it adhere.
5. Step 5Heat 2 tablespoons oil in a large nonstick skillet on medium-high. In two batches, cook cutlets until golden brown and cooked through, 2 to 3 minutes per side. Transfer to plates and repeat with remaining oil and chicken. Serve with lemon wedges and a salad, if desired.