Walnut and Rosemary Oven-Fried Chicken

Photo by Laurie S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup low-fat buttermilk

  • 2

    tablespoons Dijon mustard

  • 4

    (6-ounce) chicken cutlets

  • 1/3

    cup panko (Japanese breadcrumbs)

  • 1/3

    cup finely chopped walnuts

  • 2

    tablespoons grated fresh Parmigiano-Reggiano cheese

  • 3/4

    teaspoon minced fresh rosemary

  • 1/4

    teaspoon kosher salt

  • 1/4

    teaspoon freshly ground black pepper

  • Cooking spray

  • Rosemary sprigs(optional)

Directions

1. Preheat oven to 425°. 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 425° for 13 minutes or until chicken is done. Garnish with rosemary sprigs, if desired.

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