Walnut and Rosemary Oven-Fried Chicken

Health score
21%
Walnut and Rosemary Oven-Fried Chicken
25 min.
4
298kcal

Suggestions


Are you ready to elevate your dinner game with a dish that is both delicious and easy to prepare? Look no further than this Walnut and Rosemary Oven-Fried Chicken! In just 25 minutes, you can serve a mouthwatering meal that will impress your family and friends alike. This recipe combines the rich flavors of tender chicken cutlets with the nutty crunch of walnuts and the aromatic essence of fresh rosemary, creating a delightful harmony of taste and texture.

Perfect for lunch or dinner, this main course is not only satisfying but also relatively healthy, clocking in at just 298 calories per serving. The use of low-fat buttermilk and panko breadcrumbs ensures that you get that crispy, golden-brown finish without the guilt of traditional frying methods. Plus, the addition of Dijon mustard adds a subtle tang that perfectly complements the savory notes of the chicken.

Whether you're looking to impress guests at a dinner party or simply want to treat yourself to a comforting meal, this Walnut and Rosemary Oven-Fried Chicken is sure to become a favorite in your household. So, roll up your sleeves and get ready to indulge in a dish that is as delightful to make as it is to eat!

Ingredients

  • 0.3 teaspoon pepper black freshly ground
  • 24 ounce chicken cutlets 
  • tablespoons dijon mustard 
  • 0.8 teaspoon rosemary leaves fresh minced
  • 0.3 teaspoon kosher salt 
  • 0.3 cup buttermilk low-fat
  • 0.3 cup panko bread crumbs (Japanese breadcrumbs)
  • tablespoons parmigiano reggiano cheese fresh grated
  • 0.3 cup walnuts finely chopped

Equipment

  • frying pan
  • baking sheet
  • oven
  • whisk
  • wire rack

Directions

  1. Preheat oven to 42
  2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk.
  3. Add chicken to buttermilk mixture, turning to coat.
  4. Heat a small skillet over medium-high heat.
  5. Add panko to pan; cook 3 minutes or until golden, stirring frequently.
  6. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish.
  7. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.
  8. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray.
  9. Bake at 425 for 13 minutes or until chicken is done.
  10. Garnish with rosemary leaves, if desired.

Nutrition Facts

Calories298kcal
Protein54.47%
Fat37.06%
Carbs8.47%

Properties

Glycemic Index
27.75
Glycemic Load
0.2
Inflammation Score
0
Nutrition Score
20.273043186768%

Flavonoids

Cyanidin
0.26mg

Nutrients percent of daily need

Calories:298.14kcal
14.91%
Fat:12.09g
18.6%
Saturated Fat:2.15g
13.45%
Carbohydrates:6.22g
2.07%
Net Carbohydrates:4.98g
1.81%
Sugar:1.41g
1.57%
Cholesterol:111.16mg
37.05%
Sodium:524.23mg
22.79%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:39.98g
79.97%
Vitamin B3:18.24mg
91.21%
Selenium:59.59µg
85.13%
Vitamin B6:1.35mg
67.27%
Phosphorus:438.2mg
43.82%
Vitamin B5:2.58mg
25.84%
Manganese:0.45mg
22.65%
Potassium:720.17mg
20.58%
Magnesium:68.36mg
17.09%
Vitamin B2:0.24mg
14.2%
Vitamin B1:0.21mg
14.06%
Copper:0.22mg
11.18%
Zinc:1.54mg
10.28%
Calcium:79.64mg
7.96%
Iron:1.32mg
7.31%
Vitamin B12:0.42µg
7.01%
Folate:23.2µg
5.8%
Fiber:1.24g
4.94%
Vitamin E:0.44mg
2.91%
Vitamin C:2.35mg
2.85%
Vitamin A:86.11IU
1.72%
Vitamin K:1.31µg
1.25%
Vitamin D:0.18µg
1.22%
Source:My Recipes