Walnut Crusted Chicken

By Mistyrain

Ingredients

• Olive oil nonstick cooking spray
• 1/2 cup(s) panko (Japanese-style bread crumbs)
• 1/8 teaspoon(s) ground red pepper (cayenne)
• Salt and pepper
• 1/2 cup(s) walnuts, toasted and cooled
• 1/4 cup(s) fresh parsley leaves, loosely packed
• 1 large egg white
• 1 teaspoon(s) Dijon mustard
• 1 1/2 pound(s) chicken-breast cutlets, thinly sliced

Details

Adapted from delish.com

Preparation

Step 1

reheat oven to 450°F. Place rack in 15 1/2" by 10 1/2" jelly-roll pan; spray pan and rack with cooking spray.
On large dinner plate, combine panko, ground red pepper, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. In food processor with knife blade attached, blend walnuts and parsley until nuts are finely chopped; toss with panko mixture until well blended. Set aside.
In pie plate, whisk egg white and Dijon until well mixed.
One at a time, dip 1 side of each cutlet in egg-white mixture, then into walnut mixture to coat side evenly; press firmly so mixture adheres. Arrange chicken on rack in jelly-roll pan, coated side up; lightly spray with cooking spray.
Bake chicken 10 to 12 minutes or until topping is golden-brown and chicken is no longer pink throughout.