Recipe by CaliforniaJan
I got this recipe from my latest edition of Cooking Light and it is a delicious keeper! Makes weeknight chicken taste company-worthy and is done in 1/2 hour. The magazine suggests serving it with a salad topped with a toasted garlic vinaigrette.
Top Review by I'mPat
I'll be making this again and hopefully will have the walnuts which I did buy but could not find in the pantry - found the macadamias, pecans, cashews and almonds but no walnuts so used the almonds and chicken breasts which I lightly pounded out maybe a little thicker than suggested as they took nearly 25 minutes to cook to a lovely golden brown colour and still moist and the crumbing on the chicken was lovely and crispy. Thank you CaliforniaJan, made for the Best of 2013 tag game and recommended by LifeIsGood.
- 1⁄4 cup low-fat buttermilk
- 2 tablespoons Dijon mustard
- 4 (6 ounce) chicken cutlets
- 1⁄3 cup panko breadcrumbs (Japanese breadcrumbs)
- 1⁄3 cup walnuts, finely chopped
- 2 tablespoons parmigiano-reggiano cheese, grated
- 3⁄4 teaspoon fresh rosemary, minced
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- cooking spray
- rosemary (optional)
Directions See How It's Made
- 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.
- Note: If you don't have chicken cutlets, pound your boneless-skinless chicken breasts between two sheets of wax paper to make them uniformly about 1/2-inch thick.