Directions:
- 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.
- Note: If you don't have chicken cutlets, pound your boneless-skinless chicken breasts between two sheets of wax paper to make them uniformly about 1/2-inch thick.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.06 Kcal (758 kJ) | ||
| Calories from fat | 117.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.11g | 20% | |
|---|---|---|---|
| Cholesterol | 14.28mg | 5% | |
| Sodium | 443.61mg | 18% | |
| Potassium | 164.95mg | 4% | |
| Total Carbs | 9.19g | 3% | |
| Sugars | 0.95g | 4% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 8.11g | 16% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 1mg | 5% | |
| Calcium | 43.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 203.48 Kcal (852 kJ) | ||
| Calories from fat | 132.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.73g | 20% | |
|---|---|---|---|
| Cholesterol | 16.05mg | 5% | |
| Sodium | 498.54mg | 18% | |
| Potassium | 185.37mg | 4% | |
| Total Carbs | 10.33g | 3% | |
| Sugars | 1.06g | 4% | |
| Dietary Fiber | 1.66g | 6% | |
| Protein | 9.11g | 16% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 1.1mg | 5% | |
| Calcium | 49.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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