Turn Chicken Cutlets Into A Heartier Meal By Adding This Fiber-Rich Ingredient

We've spilled a lot of digital ink discussing ways to get the best fried chicken, whether it's using tapioca flour for the crispiest coating or boosting the flavor with a packet of store-bought seasoning. While the thighs, drumsticks, and tenders get a lot of attention, chicken cutlets are often the somewhat neglected poorer cousin. But they shouldn't be! Made by cutting a whole chicken breast horizontally into two thinner portions, they're ideal for home cooks who want their meat to go a little further, or who prefer a leaner form of protein. Coat them in oats, and you'll give your plate a real fiber boost, too.

Chicken schnitzel is one of our go-to recipes for cutlets, and using oats instead of breadcrumbs on the outside brings a little more nutritional oomph to the recipe. Oats are a good source of protein and are also full of dietary fiber, which does quite a lot for the body. Some home cooks leave their oats whole, while others blitz them to a powder before coating the chicken cutlets.

We like a mixture of the two, specifically an oat-based flour for consistent coating, with a double dip of whole grains to get that slightly nutty taste after they're cooked. While we also think chicken cutlets taste best air-fried, you do you. This preparation should do fine in a skillet with a neutral oil or baked in an oven. Watch out if you're opting for a whole oat breading and minimal oil, as the coating can scorch a little in a hot pan.

There are many things to know when cooking oatmeal, and among them is the fact that there's more than one kind out there. A box of quick and instant oats will make a crunchy coating for your chicken cutlets in a pinch, but they are the most processed and may have added salt and sugar. If you want to use your chicken cutlets as a way (sneaky or otherwise) to get more fiber into the family meal, then steel cut or rolled oats are the better options. Both have undergone less processing and, because they have a lower glycemic index, shouldn't spike your blood sugar.

Just as with other coatings for chicken, you can amp up the flavor of your oaty breading by adding an array of herbs and spices. Garlic pairs well with the mild meat and savory taste of the oats, but we like paprika to add a dash of earthiness and color, a sprinkle of Parmesan for that signature umami kick, and ground fennel seeds to give the finished cutlet just a hint of aniseed sweetness. If you feel your finished oat-coated chicken needs a sauce, pair it with a creamy mushroom one to make German-style jägerschnitzel. Or, you might prefer tonkatsu, which usually accompanies Japan's katsu, or the soured cream sauce that is eaten with rahmschnitzel.