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.
Review this recipe