Walnut and Rosemary Oven-Fried Chicken

  • 1/4  cup  low-fat buttermilk
  • 2  tablespoons  Dijon mustard
  • 4  (6-ounce) chicken cutlets
  • 1/3  cup  panko (Japanese breadcrumbs)
  • 1/3  cup  finely chopped walnuts
  • 2  tablespoons  grated fresh Parmigiano-Reggiano cheese
  • 3/4  teaspoon  minced fresh rosemary
  • 1/4  teaspoon  kosher salt
  • 1/4  teaspoon  freshly ground black pepper
  • Cooking spray
  • Rosemary leaves (optional)

Preparation

1. Preheat oven to 425°.

2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.

3. Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.

4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.

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This entry was posted in CHICKEN, comfort food, Main Course, Uncategorized. Bookmark the permalink.

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