I saw this recipe the other day on myrecipes.com and knew I had to try it. I love rosemary and have a ton of it in the garden so that made me want to try this even more! I was also anxious to see how close it was to fried chicken, I’m a huge fan of fried chicken but the thighs are not so big of a fan. 🙂 I didn’t have any panko so I just toasted some bread, threw in in the food processor with some seasonings and used that instead of the panko. Other than that, I didn’t change a thing about it! I sauteed some green beans, mashed up a few yukon golds from the garden, a glass of chardonnay and we had an excellent dinner on the table in no time at all!
Here’s the recipe….
courtesy of myrecipes.com
- 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.(i did not do this step because my breadcrumbs were already toasted) 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 (it took ours about 2o minutes). Garnish with rosemary leaves, if desired.