Fried chicken is one of my ultimate comfort foods. It’s so outrageously bad for you but so deliciously good. I’m constantly searching for a worthy substitute that won’t clog my arteries. I’d seen this one in an issue of Cooking Light but never got around to making it so I was pretty thrilled to get it for this week’s swap.
While fried chicken this was not, the toasted panko gave it a crispness that many other oven-fried recipes lack. And the buttermilk helped keep the chicken nice and juicy. I think I must’ve skimped on the rosemary because I was expecting there to be more of a pronounced flavor but it remained nice and light. It was easy to prepare and the short list of ingredients was a plus in my book. And for just about 300 calories per cutlet? Your arteries will thank you.
Adapted from The Barbee Housewife
- 1/3 Cup Panko
- 1/4 cup Buttermilk
- 2 Tbsp. Dijon Mustard
- 1/3 Cup Walnuts, finely chopped
- 2 Tbsp. Parmesan Cheese
- 3/4 Tbsp. Fresh Rosemary, minced
- 4 Chicken Cutlets
- Salt and Pepper, to taste
Preheat oven to 425. Line a baking sheet with foil and arrange a wire rack on top of it.
Place a small skillet over medium-high heat. Add the panko and, stirring constantly, cook until golden brown, about 2-3 minutes. Be careful not to burn the panko crumbs.
Whisk together the buttermilk and mustard in a shallow dish. In a separate shallow dish, mix together the panko, walnuts, cheese, rosemary and salt and pepper.
Coat the chicken in the buttermilk mixture then dredge through the panko mixture, being sure to coat evenly. Place the chicken on the wire rack and bake 20-30 minutes, until chicken is cooked through and no longer pink in the middle.