Walnut And Rosemary Oven-Fried Chicken

• 1/4 cup low-fat buttermilk
• 2 tablespoons Dijon mustard
• 4 (6 ounce) chicken cutlets
• 1/3 cup panko breadcrumbs (Japanese breadcrumbs)
• 1/3 cup walnuts, finely chopped
• 2 tablespoons parmigiano-reggiano cheese, grated
• 3/4 teaspoon fresh rosemary, minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• cooking spray
• rosemary (optional)

1. Preheat oven to 425u0b0.
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 425u0b0 for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.
5. Note: If you don't have chicken cutlets, pound your boneless-skinless chicken breasts between two sheets of wax paper to make them uniformly about 1/2-inch thick.

lowfat buttermilk, mustard, chicken cutlets, breadcrumbs, walnuts, cheese, fresh rosemary, kosher salt, fresh ground black pepper, cooking spray, rosemary

Taken from www.food.com/recipe/walnut-and-rosemary-oven-fried-chicken-427216 (may not work)