Photo: Randy Mayor; Styling: Leigh Ann RossMakes 4 servings (serving size: 1 cutlet)
Total Time: 30 MINUTES
Ingredients
- 1/4 cup low-fat buttermilk (I used plain yogurt)
- 2 tablespoons Dijon mustard
- 4 (6-ounce) chicken cutlets (I used chicken breasts)
- 1/3 cup panko (Japanese breadcrumbs) (I used regular bread crumbs)
- 1/3 cup finely chopped walnuts
- 2 tablespoons grated fresh Parmigiano-Reggiano cheese (I used a 6 cheese Italian Blend)
- 3/4 teaspoon minced fresh rosemary (I used 1/2 tsp dried rosemary, crushed with my mortar and pestle, but I would use a little more)
- 1/4 teaspoon kosher salt (The bread crumbs had a lot of sodium, so I would eliminate this)
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- Rosemary leaves (optional)
- Preheat oven to 425°.
- 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; 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.
- 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.
Amount per serving
- Calories: 287
- Fat: 9.4g
- Saturated fat: 1.6g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 5.1g
- Protein: 42.7g
- Carbohydrate: 6g
- Fiber: 0.9g
- Cholesterol: 101mg
- Iron: 1.6mg
- Sodium: 379mg
- Calcium: 66mg
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