Add the California Walnuts to a dry skillet and toast over medium heat for 2–3 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 about ½ 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 to 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.