Walnut and Rosemary Oven-Fried Chicken

Walnut and Rosemary Oven-Fried Chicken
Photo by Randy Mayor


  • 2 tablespoons grated fresh Parmigiano-Reggiano cheese
  • ¾ teaspoon minced fresh rosemary
  • 1/3 cup panko (Japanese breadcrumbs)
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup low-fat buttermilk
  • 1/3 cup finely chopped walnuts
  • ¼ teaspoon kosher salt
  • + 4 more ingredients
    • 2 tablespoons Dijon mustard
    • Rosemary leaves (optional)
    • 4 (6-ounce) chicken cutlets
    • Cooking spray

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 n...

View full recipe at My Recipes


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