A Savory Recipe: Rosemary Walnut Oven-Fried Chicken

This post is recycled from my Digressions of a Sponge for Knowledge, but I've transferred it here so that all my recipes can live in one place -

 

¼ c. low-fat buttermilk OR ¼ c. milk with 1 tsp. lemon juice or vinegar(stir thoroughly)

2 Tbsp. Dijon mustard

4 6-oz. chicken cutlets (or use bone-in chicken, thighs are a good size but other cuts work too)

1/3 c. panko (Japanese breadcrumbs) – substitute saltines if no panko

1/3 c. finely chopped walnuts (I ground in coffee grinder) and then leave some larger pieces for good texture

2 Tbsp. grated Parmigiano-Reggiano cheese

¾ tsp. minced rosemary

¼ tsp. kosher salt

¼ tsp. black pepper

Cooking spray

1.       Preheat oven to 425 degrees.

2.       Combine buttermilk and mustard in shallow dish. Coat chicken pieces in buttermilk.

3.       Mix panko, nuts, cheese, rosemary, salt, and pepper in shallow dish. Make enough to coat all your pieces thoroughly. Dredge chicken in panko mixture.

4.       Arrange chicken on a roasting pan or on a wire rack over a baking sheet. Coat rack with cooking spray. Coat chicken with cooking spray (crisps the coating).

5.       For boneless chicken cutlets - Bake for 13 minutes or until done. For bone-in chicken thighs -  Cover with foil and bake for approx. 40 minutes or until internal temperature reaches 180 degrees. Remove foil 10 or 15 minutes before it’s done.

Boneless, skinless chicken cutlets: 287 cal., 9.4 g. fat, 42.7 g. protein, 6 g. carbs.

See the original post here: 

http://spongeforknowledge.blogspot.com/2012/05/savory-recipe-rosemary-walnut-chicken.html