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 (I'm thinking this would be just as good without the rosemary) 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Cooking spray Rosemary leaves (optional)
Preheat oven to 425°.
Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
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.
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. Nutritional Information Calories: 287 Fat: 9.4g (sat 1.6g,mono 1.6g,poly 5.1g) Protein: 42.7g Carbohydrate: 6g Fiber: 0.9g Cholesterol: 101mg Iron: 1.6mg Sodium: 379mg Calcium: 66mg