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Walnut Parmesan Chicken Cutlets with Creamy Parmesan Gnocchi

Author: Here's Your Bite

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.

Walnut Parmesan Chicken Cutlets with Creamy Parmesan Gnocchi
Yields4 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

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 tbsp Butter or olive oil(1–2 tbsp)
 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!

13

To see the recipe video click here.

Nutrition Facts

4 servings

Serving size

1

Amount per serving
Calories1160
% Daily Value *
Total Fat 75g97%
Saturated Fat 21g105%
Polyunsaturated Fat 54g
Cholesterol 179mg60%
Sodium 2341mg102%
Total Carbohydrate 70g26%
Dietary Fiber 8g29%
Total Sugars 7g
Protein 57g
Calcium 685mg53%
Iron 8mg45%
Potassium 879mg19%
Vitamin D 0.5mcg3%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.