This cozy holiday dinner pairs perfectly crispy chicken cutlets coated in a golden walnut–Parmesan crust with soft, pillowy gnocchi simmered in a silky Parmesan cream sauce. California walnuts shine in two ways: blended into the crispy coating for rich, nutty flavor, and toasted into a quick walnut–panko topping for extra crunch.
2 chicken breasts, sliced in half and pounded thin
1 cup panko breadcrumbs
1 cup toasted California walnuts, very finely chopped
½ cup freshly grated Parmesan
1 tsp Italian seasoning
1 tsp red pepper flakes
½ tsp smoked paprika
Kosher salt and black pepper
1 egg, beaten
¼ cup olive oil (for shallow frying)
Flaky salt
2 tbsp butter
1 small shallot, finely minced
2 cloves garlic, grated
¼ cup dry white wine (optional)
1 ½ cups chicken broth
1 cup heavy cream or half-and-half
1 lb gnocchi (fresh or shelf-stable)
1 cup freshly grated Parmesan
Pinch nutmeg (optional, cozy)
Kosher salt + pepper
Zest of ½ lemon
Chopped parsley or chives for garnish
½ cup toasted California walnuts, finely chopped
½ cup panko breadcrumbs
1–2 tbsp butter or olive oil
2 tbsp grated Parmesan
Lemon zest, to taste
Salt + pepper
Mix the panko, finely chopped California walnuts, Parmesan, Italian seasoning, smoked paprika, salt, and pepper in a shallow bowl.
Season the chicken cutlets with salt and pepper, dip into the beaten egg, then press firmly into the walnut–panko mixture to fully coat. Set aside.
Heat olive oil in a large sauté pan over medium heat. Cook chicken 3–4 minutes per side until deeply golden, crisp, and cooked through. Transfer to a rack or plate and season with flaky salt immediately.
In the same pan, melt butter. Add shallot and cook for 1–2 minutes until softened.
Pour in the white wine (if using) and simmer for 30 seconds.
Add broth, cream, and grated garlic. Stir to combine.
Add gnocchi straight into the sauce. Season with salt, pepper, and a pinch of nutmeg.
Bring to a gentle simmer and cook for 6–7 minutes, stirring often, until the gnocchi is tender and the sauce is glossy and thick.
Turn off the heat, stir in Parmesan, and finish with lemon zest. Adjust seasoning.
In a small pan over medium heat, melt 1–2 tablespoons of butter. Add ½ cup panko and ½ cup finely chopped walnuts and toast, stirring often, until golden and fragrant, 3–5 minutes. Remove from the heat and stir in the Parmesan, lemon zest, a pinch of salt, and black pepper.
Return chicken to the pan or slice and serve over the gnocchi.
Finish with walnut-panko topping and herbs. Enjoy!
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