Hands-On Time
12 Mins
Total Time
25 Mins
4 servings (serving size: 1 cutlet)

Get the crispy taste of fried chicken for less than 300 calories. Add kid appeal to this dish with a honey-mustard dipping sauce.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.

Step 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.

Step 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.

Chef's Notes

This recipe originally ran in Cooking Light June, 2010 and was updated for the November, 2012 25th anniversary issue.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

January 14, 2016
Another tip would be to use a spice (coffee) grinder to grind the nuts super fine.  

HermineMaisie's Review

January 30, 2014
I honestly didn't expect to give this recipe 5 stars after reading all the reviews. But it does deserve 5 stars even though it's "just a chicken dish." I made it exactly as instructed although I did let my chicken marinate in the buttermilk and honey mustard for about an hour before cooking. I made 2 large chicken breasts and cooked them for 25 mins at 425 degrees. This is now my and my husbands favorite chicken dinner served with asparagus. This was surprisingly flavorful, not overwhelmingly nutty or mustardy, and just the right amount of salt and parm flavors. If you love rosemary like me, I would add a little more if you want. but it's flavorful enough even without it. Perfect delicious dinner for a couple on diets :) but who still crave some freakin flavor in their "healthy" chicken dinner! this did it for us.

jmeleeS's Review

January 09, 2013
Unbelieveably delicious! This main course is fantastic and so very quick & easy to make! A couple of tips: Make sure your chicken is imersed in the buttermilk mixture prior to doing anything else in this recipe; really allow it to soak up the marinade. I used only 1 tbsp of the mustard to 1/2 cup of low-fat buttermilk; I thought the balance was a bit better that way. Don't skip the toasting step for the panko to get the crunch on the chicken. Total time for this dish is ~25 minutes (even with a 15 min cook time on the chicken). Flavors on this one are dynamite - serve with some simple sides (like steamed green beans) and feel free to plan for this one as dinner during the week! 100% a keeper; enjoy!

Serzah's Review

January 17, 2014
This recipe is really outstanding! Such a fantastic way to get a crunchy taste to your chicken while remaining moist and eliminating all those carbs and calories from a traditional coating/fry method! My only change was using deli mustard instead of dijon because that is what I had on hand. And I completely agree with the other reviews that the cooking time is WAY off. I doubled the time and checked with a thermometer until I was just at 165. My husband still felt like his was too rare, so he put his portion back in for another 15 minutes. Next time I'm going to half the breasts and pound them out to try to get a lower cooking time. Overall a fantastic recipe and it was VERY easy to make on my own! We have a winner!

crphilips's Review

July 22, 2013
Very good and very easy. Great weeknight recipe. I did not have any Panko on hand, so I used Italian style breadcrumbs. It was delicious. I will try Panko next time.

JillPlotke's Review

January 15, 2015
This was a really simple but tasty dish. I didn't have walnuts or rosemary on hand, so I used pecans and fresh thyme instead. I also used chicken thighs as they were on sale. It all turned out great, I just had to cook it a tad longer as I was using different cuts of meat. I made it with the Mardi Gras Slaw and it was delightful. I will definitely make this again and again.

eppercival's Review

May 10, 2013
This is a really solid weeknight recipe. The prep is easy if you put the walnuts in the food and the cutlets cooked beautifully in 13 minutes!

GalaxiGrl's Review

May 30, 2013
I made this last night not expecting it to be too great, since I feel like every time I make baked chicken, it comes out really dry. I was very pleasantly surprised. It was moist, yet the crust was crispy on the top. The bottom was not quite as crispy, but it didn't take away from the dish at all. It had tons of delicious flavor. The only thing we changed was that we used whole buttermilk, because our grocery store didn't have lowfat. I would like to try it again with other reader's suggestions of using yogurt. I served it with lemon parmesan brussels sprouts that also had dijon mustard in the sauce, and it complemented it perfectly!

JNBank's Review

October 19, 2014
This was good. Next time I'm finely chopping the walnuts To give more flavor.

ccraig23's Review

September 10, 2012
This was really good! It's a 5 star recipe with 20-25 mins of cooking at 425 degrees & double the panko/walnut mixture for the chicken. yum!