Walnut Crusted Chicken

  • 2 cups buttermilk
  • 2 eggs, beaten
  • 2 tablespoons whole grain, Dijon mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 teaspoon smoked paprika
  • 700g boneless, skinless chicken breasts
  • 1 1/2 cups finely chopped California walnuts
  • 1 1/2 cups breadcrumbs
  • 6 tablespoons grated Parmesan cheese
  • 2 1/4 teaspoons dried Italian herbs
  • Olive oil or olive oil cooking spray
  • 1 1/2 cups good quality pasta sauce
  • Hot cooked pasta, freshly grated Parmesan cheese and
  • Snipped fresh basil (optional)


  1. Whisk together buttermilk, eggs, mustard, salt, pepper and paprika in a large bowl. Cut chicken into small thin fillets and place in buttermilk mixture; refrigerate for at least 1 hour.
  2. Toss together walnuts, breadcrumbs, cheese, herbs, salt and pepper in a medium bowl.
  3. Preheat the oven to 220°C and line a large baking sheet with parchment paper. Remove chicken from buttermilk and scrape away excess by dragging against the side of the bowl. Place in walnut mixture, turning to coat well on both sides. Let stand for 15 minutes.
  4. Place on a baking sheet and drizzle lightly with olive oil or coat with olive oil cooking spray. Bake for 12 to 15 minutes or until chicken is cooked through and the crust is crisp and browned.
  5. Serve over hot cooked pasta topped with Parmesan cheese and basil.