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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 (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 leaves (optional)


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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