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Walnut and Rosemary Oven-Fried Chicken


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Rate this recipe 4.5/5 (8 Votes)
Walnut and Rosemary Oven-Fried Chicken 1 Picture


  • 1/4 cup buttermilk
  • 2 TBS Dijon mustard
  • 4 (4 oz) chicken cutlets
  • 1/3 cup panko
  • 1/3 cup finely chopped walnuts
  • 2 TBS grated fresh Parmesan cheese
  • 3/4 tsp minced fresh rosemary
  • 1/4 tsp Kosher salt
  • 1/4 tsp black pepper
  • Rosemary leaves (optional)


Servings 4
Adapted from


Step 1

1. Preheat oven to 425F.

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 425F for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.

Makes 4 servings. Each serving = 13 Weight Watchers points.


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