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 (Japanese breadcrumbs) 1/3 cup finely chopped walnuts $
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• 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 $
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• Cooking spray Rosemary leaves (optional)

1. 1. Preheat oven to 425u0b0.
2. 2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
3. 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. 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.

lowfat buttermilk, savings, cheese, savings, rosemary

Taken from www.epicurious.com/recipes/member/views/walnut-and-rosemary-oven-fried-chicken-51334841 (may not work)