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low-fat buttermilk mustard chicken cutlets breadcrumbs walnuts cheese fresh rosemary kosher salt fresh ground black pepper cooking spray rosemary
Viewed: 14 - Published at: 3 years agoIngredients
- 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)
Method
- 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.
