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                                                                  Get the crispy taste of fried chicken for less than 300 calories. Add kid appeal to this dish with a honey-mustard dipping sauce.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 2 tbsp dijon mustard
                                                                  • Yes No 4 6 oz chicken cutlet
                                                                  • Yes No 1/3 cup panko bread crumb
                                                                  • Yes No 1/3 cup diced walnut
                                                                  • Yes No 2 tbsp grated parmigiano-reggiano cheese
                                                                  • Yes No 3/4 tsp minced rosemary
                                                                  • Yes No 1/4 tsp kosher salt
                                                                  • Yes No 1/4 tsp black pepper
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No rosemary
                                                                  • 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.
                                                                  Yields: 4servings (serving size: 1 cutlet)
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    dredge
                                                                  • Yes No
                                                                    bake

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