4.5 stars. Very good simple recipe. I made my own buttermilk using fat free milk and lemon juice. Threw in some red pepper flakes and garlic, which I add to everything. It was the perfect amount for 4 cutlets (2 large, 2 small).
Walnut and Rosemary Oven-Fried Chicken
Get the crispy taste of fried chicken for less than 300 calories. Add kid appeal to this dish with a honey-mustard dipping sauce.
More From Cooking Light
Total: 25 Minutes
- Calories: 292
- Fat: 9.6g
- Saturated fat: 1.6g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 5.1g
- Protein: 42.7g
- Carbohydrate: 6.8g
- Fiber: 0.9g
- Cholesterol: 101mg
- Iron: 1.6mg
- Sodium: 471mg
- Calcium: 66mg
- 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)
- 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.
This recipe originally ran in Cooking Light June, 2010 and was updated for the November, 2012 25th anniversary issue.
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