Walnut and Rosemary Oven-Fried Chicken

Lo-cal alternative to fried chicken.

Walnut and Rosemary Oven-Fried Chicken
Walnut and Rosemary Oven-Fried Chicken

PREP TIME

20

minutes

TOTAL TIME

33

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

33

minutes

SERVINGS

--

servings

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

Directions

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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