Ingredients
·
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
·
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
·
Cooking spray
·
Rosemary leaves
(optional)
Preparation
1.
1. Preheat oven to 425°.
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 425° for 13 minutes or until chicken
is done. Garnish with rosemary leaves, if desired.
Note:
This
recipe originally ran in Cooking Light June, 2010 and was updated for the
November, 2012 25th anniversary issue.
MyRecipes
is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to
give anyone looking for healthier options access to a trove of recipes that
will help them create healthy, tasty plates. For more information about
creating a healthy plate, visit www.choosemyplate.gov.
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