Rating: 4.5 stars
131 Ratings
  • 5 star values: 80
  • 4 star values: 37
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 2

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

Laraine Perri
Recipe by Cooking Light November 2012

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Read the full recipe after the video.

Recipe Summary test

hands-on:
12 mins
total:
25 mins
Yield:
4 servings (serving size: 1 cutlet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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° 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.

Nutrition Facts

292 calories; fat 9.6g; saturated fat 1.6g; mono fat 1.6g; poly fat 5.1g; protein 42.7g; carbohydrates 6.8g; fiber 0.9g; cholesterol 101mg; iron 1.6mg; sodium 471mg; calcium 66mg.
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