Dinner For Two | Episode 1
Walnut-crusted chicken with parmesan gnocchi
Welcome to Dinner for Two, a new series for anyone cooking smaller portions but still craving something cozy and comforting. I know so many of you are cooking for one or two, so I wanted to create dinners that feel familiar, easy, and still a little special.
We’re kicking things off with creamy Parmesan gnocchi and crispy walnut-crusted chicken… and honestly, I don’t think I’ll ever crust chicken any other way again.
You could absolutely pair this with a grain bowl, a big salad, or mashed potatoes, but I went the store-bought gnocchi route for ease. This one comes together quickly and has already found a spot in my regular rotation. I hope it makes its way into yours too!
Tips to Take It from Good to Great
Toast the walnuts first. Even a quick 2–3 minutes in a dry pan brings out their natural oils and makes the coating deeper, nuttier, and more flavorful. This goes for all nuts!
Don’t over-blend the walnuts. Pulse just until finely chopped, if they turn pasty, the crust won’t stay crisp.
Let the broth and cream reduce before adding the gnocchi. This step is key. A short uncovered simmer helps the sauce thicken faster and prevents it from turning watery.
Fry on medium heat, not high. Walnuts and Parmesan brown quickly, medium heat gives you an evenly golden, ultra-crispy crust without burning.
Salt the chicken immediately after frying. Flaky salt while the cutlets are still hot makes a huge difference in flavor.
Stir the gnocchi often as it simmers. This releases starch and helps the sauce turn glossy and cohesive.
Walnut–Parmesan Chicken Cutlets with Creamy Parmesan Gnocchi
Click here for the printable recipe
Servings: 2
Prep Time: 25 to 30 minutes
Cook Time: 20 to 25 minutes
Ingredients:
Chicken Cutlets
1 large chicken breast, sliced horizontally into 2 cutlets and pounded thin
1½ cups panko breadcrumbs
1 cup California Walnuts, toasted, finely chopped, and divided
½ cup freshly grated Parmesan
1 tsp Italian seasoning
1 tsp smoked paprika
½ tsp kosher salt
½ tsp freshly cracked black pepper
1 egg, beaten
Oil, for shallow frying (olive, avocado, grapeseed, etc.)
Flaky salt, for finishing
Creamy Parmesan Gnocchi
2 tbsp butter
1 small shallot, finely minced
1 tsp Calabrian chili paste (or red pepper flakes, to taste)
¼ cup dry white wine (optional)
1 cup chicken broth
½ cup heavy cream (or half-and-half)
1 lb gnocchi (fresh or shelf-stable)
1 cup freshly grated Parmesan, plus more as needed
Small pinch nutmeg (optional)
Juice of ½ lemon, to taste
Kosher salt and freshly cracked black pepper, to taste
Fresh parsley, for garnish
Instructions:
Add the California Walnuts to a dry skillet and toast over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove from the pan and let cool slightly.
Transfer the walnuts to a food processor and pulse until finely chopped. Be careful not to over-blend, or they will start turning into nut butter.
In a shallow bowl, combine the panko, chopped walnuts, Parmesan, Italian seasoning, smoked paprika, salt, and pepper. Mix well. Reserve ¾ cup of this mixture for the topping and set aside.
Slice the chicken breast fully in half horizontally, then pound each piece to an even ¼–⅓-inch thickness. (Parchment paper and a wine bottle or skillet work great.) Season both sides lightly with salt and pepper.
Dip each cutlet into the beaten egg, then press firmly into the walnut–panko mixture until fully coated.
Heat a shallow layer of oil in a large sauté pan over medium heat. When the oil is shimmering, add the chicken and cook 4 to 5 minutes per side, until deeply golden and crisp. Transfer to a wire rack and immediately sprinkle with flaky salt. Loosely tent with foil or keep warm in a 200°F oven while you prepare the rest.
Carefully wipe out excess oil from the pan, leaving behind the browned bits. Add the butter and melt over medium heat.
Add the shallot, a pinch of salt and pepper, and the Calabrian chili paste. Sauté 1–2 minutes, until softened and fragrant.
Add the white wine (if using) and simmer for about 30 seconds, scraping up any browned bits from the bottom of the pan.
Pour in the broth and cream and bring to a steady simmer, uncovered. Let this simmer for about 5 minutes to reduce and thicken slightly before adding the gnocchi, this step is key so the sauce isn’t watery. Stir occasionally.
Add the gnocchi and a small pinch of nutmeg, if using. Simmer for about 5 minutes, stirring every 20 to 30 seconds, until the gnocchi is tender and the sauce looks glossy and slightly thickened.
While the gnocchi simmers, melt butter in a small skillet over medium heat. Add the reserved walnut–panko mixture and toast for 1–2 minutes until golden. Remove from heat and set aside.
Turn off the heat under the gnocchi and stir in the Parmesan until the sauce becomes silky and cohesive. Add lemon juice and adjust seasoning with salt and pepper. If needed, add a splash of broth to loosen.
Slice the chicken and serve over the creamy Parmesan gnocchi. Finish with the walnut–panko topping, extra Parmesan, and fresh parsley.
Delicious.