Walnut & Rosemary Oven-Fried Chicken

• 1/4 cup low-fat buttermilk
• 2 T Dijon Mustard
• 4 chicken cutlets
• 1/3 cup panko
• 1/3 cup finely chopped walnuts
• 2T grated fresh parmigiano-Reggiano cheese
• 3/4 t minced fresh rosemary
• 1/4 t kosher salt
• 1/4 t freshly ground pepper
• Olive Oil

1. 1. Preheat oven to 425.
2. 2. Combine buttermilk and mustard in a small dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
3. 3. Heat a skillet over medium-high heat. Add panko to the pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and the next 4 (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 EVOO. Bake at 425 for 13 minutes or until chicken is done.
4. May serve with Toasted Garlic Escarole:
5. Cut 1-1/2 # escarole head crosswise into 1-inch strips, place in a small bowl. Heat a skillet on medium-high heat. Add 1-1/2 T olive oil; swirl to coat. Add 4 thinly sliced garlic cloves to pan; saute 2 minutes or until golden. Remove pan from heat and add 1-1/2 T fresh lemon juice, kosher salt and ground pepper, stirring to combine. Drizzle garlic mixture over the escarole, toss to coat.

lowfat buttermilk, t, chicken cutlets, walnuts, t, fresh rosemary, kosher salt, ground pepper, olive oil

Taken from www.epicurious.com/recipes/member/views/walnut-rosemary-oven-fried-chicken-51334851 (may not work)