Walnut and Rosemary Oven-Fried Chicken

I came across an old Cooking Light recipe that I'd been wanting to try.  The ingredients were simple and all on hand, aside from the buttermilk, plus we had some extra chicken cutlets to use up.

Rather than using walnuts, which are my least favorite nut, I used pecans, which I toasted at the same time as the panko.  Jack helped grate the Parmesan cheese and added the herbs for me.

The result: Brian, Jack and I all loved it.  Jack loved it so much that he cleaned his plate and helped himself to Ben's.  And then requested that he be allowed to eat Ben's leftovers for lunch the next day.  That's a clear winner for us.

• 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.