Walnut-Crusted Crispy Chicken Breast

California Walnut Board
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 10 mins


4-- boneless, skinless chicken breasts
1/4teaspoon freshly ground peppe
1/2teaspoon salt
1/2cup olive oil, divided
1/4cup chopped fresh thyme
3tablespoons chopped garlic
2/3cup all-purpose flour, divided
2/3cup panko breadcrumbs
1/3cup finely chopped California walnuts
2-- egg whites, beaten
1tablespoon milk


  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. Remove chicken from marinade and place between 2 pieces of plastic wrap; pound with a meat mallet until 1/2-inch thick.
  2. 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.
  4. Let rest for 10 minutes in the refrigerator until chicken is completely chilled and breading has set.
  5. Heat remaining 1/2 cup olive oil in a large skillet until very hot.
  6. Pan fry chicken for about 2 minutes on each side or until golden brown.

Nutritional Info *per serving

  • Calories 590
  • Glycemic Load 0
  • Fat 37g
  • Saturated Fat 5g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 22g
  • Cholesterol 75mg
  • Sodium 410mg
  • Potassium 370mg
  • Carbohydrate 30g
  • Fiber 2g
  • Sugars 1g
  • Protein 35g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 10%
  • Calcium 6%
  • Iron 15%