Ingredients:

  • 1.5 lbs chicken breast cutlets, pounded to even thickness
  • 0.5 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 tbsp Dijon mustard
  • 1.5 cups raw walnuts, finely chopped
  • 0.5 cup panko breadcrumbs
  • 2 tbsp fresh rosemary, minced
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • Cooking spray (olive or avocado oil)

Instructions:

  1. Preheat oven to 425°F (220°C). Place a wire cooling rack inside a large rimmed baking sheet and coat the rack lightly with cooking spray to ensure 360-degree air circulation.
  2. In a food processor, pulse the walnuts until they reach the consistency of coarse crumbs. Transfer to a shallow bowl and mix with panko breadcrumbs, minced rosemary, smoked paprika, garlic powder, sea salt, and black pepper.
  3. Set up a dredging station with three bowls: the first containing flour, the second containing the beaten eggs whisked with Dijon mustard, and the third containing the walnut-rosemary mixture.
  4. Pat the chicken pieces dry. Dredge each piece in the flour (shaking off excess), dip thoroughly into the egg wash, and then press firmly into the walnut crust mixture until heavily coated.
  5. Arrange the chicken on the wire rack. Lightly spray the tops with cooking oil. Bake for 20 to 25 minutes until the crust is golden brown and the internal temperature reaches 165°F (74°C).
  6. Remove from the oven and let the chicken rest on the wire rack for 5 minutes before serving to ensure the crust remains crispy and the juices settle.