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Prep Time: Cook Time: Total Time:
Walnut and Rosemary Oven-Fried Chicken
1/4 cup low-fat buttermilk
2 tablespoons Dijon mustard
4 6 ounce chicken cutlets
1/3 cup panko 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 leaves, optional
Preheat oven to 425 degrees.
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 and 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 and discard buttermilk mixture. Dredge chicken in panko mixture.
Arrange a wire rack on a large baking sheet and coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425 degrees for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.
Serves 4.
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Walnut and Rosemary Oven-Fried Chicken
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Category: Recipes
Prep Time: Cook Time: Total Time:
Walnut and Rosemary Oven-Fried Chicken
1/4 cup low-fat buttermilk
2 tablespoons Dijon mustard
4 6 ounce chicken cutlets
1/3 cup panko 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 leaves, optional
Preheat oven to 425 degrees.
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 and 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 and discard buttermilk mixture. Dredge chicken in panko mixture.
Arrange a wire rack on a large baking sheet and coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425 degrees for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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