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Walnut and Rosemary Chicken

Posted by Milex on

Walnut and Rosemary Chicken
Ingredients
  • 1/4 cup low-fat buttermilk
  • 2 tablespoons Dijon mustard
  • 4 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
  • Rosemary sprigs


Preparation
1. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add
chicken to buttermilk mixture, turning to coat.
2. Place the panko in the baking tray onto the lower rack, and grill for 5 minutes
at 200°C or until golden. 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.
3. Arrange the portions on the fryers baking tray, and place onto the lower rack.
Bake at 200°C for 10 minutes or until chicken is done.

Garnish with chopped rosemary sprigs. Serve with fresh vegetables and bread.


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