Yes, I finally searched “low calorie” this time when I went to find a recipe on the internet. No butter? Only 2 tablespoons of cheese? Yes, because with the buttermilk, Dijon mustard, walnuts, rosemary and oops-basil (see below), there was flavor! This recipe makes four servings (1 cutlet per) to which I added a green salad, French bread and Balsamic vinegar and sesame seed oil for dipping. Served with a crisp and very cold Ferrari-Carano fume blanc. My edits are in italics below:
- 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 (Here was the big oops nobody noticed but me when I went to save the recipe for this post. I added BASIL that I had bought for a different recipe! And, now that I’ve had the chicken, I can say that it worked well in the dish. I used the fresh rosemary leaves as a decoration on the plate – and I had one with every yummy bite!)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- Rosemary leaves (optional)
1. Preheat oven to 425°.
2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
3. Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. (Took longer but the panko did finally brown a little!) 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. 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.