Walnut-Crusted Crispy Chicken Breast

DESCRIPTION

Created by Top Chef alum Jamie Lauren, this crunchy walnut coated chicken dish is served with her Potato, Asparagus & Onion Salad with Champagne Vinaigrette for a complete meal.

Total Time
2 Hrs, 45 Mins
Serves
4
Meal
Dinner

Total Time

Prep Time
30 Mins
Cook Time
2 Hrs, 15 Mins
Total Time
2 Hrs, 45 Mins

Nutrition

Calories
517 cal
Total Fat
30 g
Trans Fat
0 g
Polyunsaturated Fat
8 g
Cholesterol
50 mg
Sodium
123 mg
Carbohydrates
37 g
Dietary Fiber
2 g
Protein
26 g

Ingredients

  • 4 boneless, skinless chicken breasts
  • Salt and freshly ground pepper to taste
  • 1/2 cup olive oil, divided
  • 1/4 cup chopped fresh thyme
  • 3 tablespoons chopped garlic
  • 2/3 cup flour, divided
  • 2/3 cup panko breadcrumbs
  • 1/3 cup finely chopped California walnuts
  • 2 egg whites, beaten
  • 1 tablespoon milk

To be served with Potato, Asparagus & Onion Salad with Champagne Vinaigrette

Preparation

  1. Season chicken with salt and pepper. Place in a large resealable plastic bag with 1/4 cup olive oil, thyme and garlic; seal bag and refrigerate for several hours or overnight.
  2. Remove chicken from marinade and place between 2 pieces of plastic wrap; pound with a meat mallet until 1/2-inch thick. Place 1/2 cup flour in a shallow dish. Mix the remaining flour, panko breadcrumbs and walnuts in a second shallow dish. Beat egg whites with milk in a third dish.
  3. Dip each piece of chicken in flour, then egg mixture, then in the breadcrumb mixture. Let rest for 10 minutes in the refrigerator until chicken is completely chilled and breading has set. Heat remaining 1/2 cup olive oil in a large skillet until very hot.
  4. Pan fry chicken for about 2 minutes on each side or until golden brown.