INGREDIENTS
1/4 cup
low-fat buttermilk
2 tbsp
Dijon mustard
4
chicken cutlets
1/3 cup
panko (Japanese breadcrumbs)
1/3 cup
finely chopped walnuts
2 tbsp
grated fresh Parmigiano-Reggiano cheese
3/4 tsp
minced fresh rosemary
1/4 tsp
kosher salt
1/4 tsp
freshly ground black pepper
Cooking spray
Rosemary leaves (optional)