Walnut and Rosemary Oven-Fried Chicken

  • 4 (6 oz) chicken cutlets
  • 1/4 cup fat-free milk
  • 2 Tbsp Dijon mustard
  • 1/3 cup panko bread crumbs
  • 1/3 cup finely chopped walnuts
  • 2 Tbsp grated fresh Parmigiano-Reggiano cheese
  • 3/4 tsp. minced fresh rosemary
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • Cooking spray
  • Rosemary leaves (optional)

Preheat oven to 425 degrees F.  Combine milk and mustard in a shallow dish, stirring with a whisk.  Add chicken to mixture, turning to coat. 

Heat a small skillet over medium-high heat.  Add panko to pan; cook 3 minutes or until golden, stirring frequently.  Combine panko, nuts, cheese, rosemary, salt and pepper in a shallow dish.  Remove chicken from milk mixture and dredge in panko mixture.

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 degrees F for 13 minutes or until chicken is done.  Garnish with rosemary leaves, if desired.  Enjoy!