Walnut and Rosemary Oven-Fried Chicken

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Servings: 4

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)

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.

Shaved Vegetable Salad
Yields: 5 servings

1/4 cup sliced almonds
1/2 small celery root, peeled and very thinly sliced crosswise
1/2 small golden beet, peeled and very thinly sliced crosswise
1/2 small red onion, very thinly sliced crosswise
1 medium carrots, very thinly sliced crosswise
3 radishes, very thinly sliced crosswise
1 garlic clove, mince
1/8 cup fresh lemon juice
1/8 cup plus 1 tablespoons extra-virgin olive oil
1 tablespoons chopped dill
Salt and freshly ground pepper
3 ounces feta cheese, sliced

Preheat the oven to 350°. Spread the almonds in a pie plate and toast until golden, about 7 minutes. Let cool.

In a large bowl, combine the celery root, beet, onion, carrots and radishes. In a small bowl, whisk the garlic with the lemon juice, oil and dill and season with salt and pepper. Add the dressing and feta to the sliced vegetables and toss well. Transfer to a platter, garnish with the almonds and serve.