Ingredients
¼cuplow-fat buttermilk
2tbspdijon mustard
6ozchicken,(4 cutlets)
⅓cuppanko crumbs
⅓cupwalnuts,finely chopped
2tbspfresh parmesan cheese,grated
¾tspfresh rosemary,minced
¼tspkosher salt
¼tspblack pepper,freshly ground
cooking spray
rosemary leaves,optional for garnish
Preparation
Preheat oven to 425 degrees F. Pound the chicken so that they are about ½ thickness. This is optional but will help the chicken to cook faster.
Combine buttermilk and mustard in a shallow dish stirring with a whisk. Add the chicken to the buttermilk turning to coat.
In a small skillet over Medium heat, toast the panko crumbs until golden brown. Remove from heat and combine the panko crumbs with finely chopped walnuts, parmesan cheese, rosemary, salt and pepper.
Remove chicken from buttermilk mixture and dredge in crumb mixture.
Arrange a wire rack on a large baking sheet or line the pan with aluminum foil and spray with cooking spray. Lay the chicken on top.
Bake at 425 degrees F for 13 to 15 minutes or until chicken is no longer pink. Garnish with Rosemary leaves.
