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Walnut and Rosemary Oven-Fried Chicken

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Lo-cal alternative to fried chicken.

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Ingredients

  • 1/4 cup low fat buttermilk
  • 2 T Dijon mustard
  • 4 6 0z. chicken cutlets
  • 1/3 cup panko breadcrumbs
  • 1/3 cup finely chopped walnuts
  • 2 T grated fresh Parmigiano-Reggiano cheese
  • 3/4 t minced fresh rosemary
  • 1/4 t each kosher salt and freshly ground black pepper
  • Cooking spray
  • Rosemary leaves

Details

Preparation time 20mins
Cooking time 33mins

Preparation

Step 1

Preheat oven to 425.

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

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.

Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack and coat chicken with cooking spray.

Bake for 13 minutes.

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