A delightful twist on oven-fried chicken, combining the nutty crunch of walnuts with aromatic herbs for a flavorful and healthy dish.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a crispy crust.
In a shallow dish, whisk together the buttermilk and Dijon mustard until well combined.
Use a shallow dish to ensure the chicken is evenly coated.
Add the chicken cutlets to the buttermilk mixture, turning to coat them thoroughly. Let them marinate while you prepare the coating.
Marinating the chicken enhances its flavor and tenderness.
Heat a skillet over medium heat and toast the panko breadcrumbs until golden, stirring frequently.
Stir constantly to prevent burning and ensure even toasting.
In another shallow dish, combine the toasted panko, chopped walnuts, grated cheese, rosemary, salt, and pepper.
Mix thoroughly to evenly distribute the flavors.
Remove the chicken from the marinade, letting any excess drip off. Dredge each piece in the panko mixture, pressing gently to adhere.
Ensure an even coating for a consistent crust.
Place a wire rack on a baking sheet and coat it with cooking spray. Arrange the coated chicken on the rack and lightly spray the tops with cooking spray.
Using a rack allows air circulation for a crispier result.
Bake the chicken in the preheated oven for 13-15 minutes, or until fully cooked and golden brown.
Check for doneness by ensuring the internal temperature reaches 165°F (74°C).
Garnish with fresh rosemary leaves before serving.
Adding fresh herbs enhances the presentation and aroma.
