Walnut Parmesan Chicken Cutlets with Creamy Parmesan Gnocchi

By Here's Your Bite
Total Time
45 Mins
Serves
4
Serving Size
1
Meal
Dinner
Course
Main

DESCRIPTION

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.

Prep Time
20 Mins
Cook Time
25 Mins
Total Time
45 Mins
Calories
1160
Total Fat
75
Saturated Fat
21
Polyunsaturated Fat
54
Cholesterol
179
Sodium
2341
Carbohydrates
70
Dietary Fiber
8
Total Sugars
7
Protein
57
Vitamin D
0.5
Calcium
685
Iron
8
Potassium
879

Ingredients

Walnut-Parmesan Chicken Cutlets

  • 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

Creamy Parmesan Gnocchi

  • 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

Walnut-Panko Topping

  • 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

Preparation

  1. Mix the panko, finely chopped California walnuts, Parmesan, Italian seasoning, smoked paprika, salt, and pepper in a shallow bowl.
  2. 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.
  3. 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.
  4. In the same pan, melt butter. Add shallot and cook for 1–2 minutes until softened.
  5. Pour in the white wine (if using) and simmer for 30 seconds.
  6. Add broth, cream, and grated garlic. Stir to combine.
  7. Add gnocchi straight into the sauce. Season with salt, pepper, and a pinch of nutmeg.
  8. 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.
  9. Turn off the heat, stir in Parmesan, and finish with lemon zest. Adjust seasoning.
  10. 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.
  11. Return chicken to the pan or slice and serve over the gnocchi.
  12. Finish with walnut-panko topping and herbs. Enjoy!