Walnut And Rosemary Oven-Fried Chicken - cooking recipe

Ingredients

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)

Preparation

Preheat oven to 425\u00b0.
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\u00b0 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.