WALNUT AND ROSEMARY OVEN FRIED CHICKEN

WALNUT AND ROSEMARY OVEN FRIED CHICKEN image

Categories Chicken

Yield 4 servings

Number Of Ingredients 5

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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 $
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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 $
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Cooking spray Rosemary leaves (optional)

Steps:

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 leaves, if desired.

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