Walnut and Rosemary Oven-Fried Chicken

By Katecooks

Calories 292
Fat 9.6 g
Satfat 1.6 g
Monofat 1.6 g
Polyfat 5.1 g
Protein 42.7 g
Carbohydrate 6.8 g
Fiber 0.9 g
Cholesterol 101 mg
Iron 1.6 mg
Sodium 471 mg
Calcium 66 mg

Ingredients

• 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)

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.