Add a touch of class to your chicken fingers with walnuts, freshly grated parmesan cheese and rosemary.
1/2 cup buttermilk
2 tbsp dijon mustard
4 chicken cutlets, cut into strips
2/3 cup panko breadcrumbs
1/3 cup crushed walnuts
1/4 cup freshly grated parmesan cheese
1 tsp rosemary
1/4 tsp salt
1/4 tsp pepper
Combine buttermilk and mustard in a shallow dish. Add chicken, turning to coat. Let sit for 20 minutes.
Combine breadcrums, walnuts, cheese, rosemary, salt and pepper. Remove chiken from buttermilk mixture. Dredge chicken in breadcrumb mixture. Place chicken strips on baking sheet coated with cooking spray. Bake at 400 for 6-8 minutes each side (depending on the thickness of your strips), until chicken is fully cooked through.
I really thought Cole would go for these since he was such a big fan of Buttermilk Chicken Fingers and he loves to dip things, but he wouldn’t even try these. I even offered him a choice of dips like sweet and sour, honey mustard, or ketchup. He just wasn’t interested. The rest of us loved them. I like that they have a sophisticated taste to them that adults will appreciate, but still in fun finger shapes so kids enjoy them too. Well, most kids.