Walnut and Rosemary Oven-fried Chicken

A third recipe I've been dying to make.  Another disappointment? Thankfully, NO! 

This recipe was so easy; I love those dishes where you just set up a dipping station and dunk it in the liquid, dunk it in the coating and you're done.  The crunchiness of the toasted panko and walnut was really tasty.  We didn't have a metal rack to put on our baking sheet, so the coating got a little mushy on the bottom (the air can't circulate underneath this way). We were totally cool with it, but if you aren't, you can always just coat one side, or buy a metal rack for your baking sheet.

We followed the recipe exactly to plan. I would say next time this needs a little bit more rosemary--1 to 1 1/2 tsp depending on how much you like rosemary.

As you can see, we served ours with baked potatoes and steamed green beans that I tossed with garlic, onion flakes and chili powder.

As of today's post, 44 people gave this an average rating of 5 out of 5!!

Recipe by Laraine Perri, Cooking Light, June 2010

Total: 30 minutes
Yield: 4 servings (serving size: 1 cutlet)

Ingredients

• 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)

Preparation

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.

Nutritional Information

Calories: 287

Fat: 9.4g (sat 1.6g,mono 1.6g,poly 5.1g)

Protein: 42.7g

Carbohydrate: 6g

Fiber: 0.9g

Cholesterol: 101mg

Iron: 1.6mg

Sodium: 379mg

Calcium: 66mg