Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 oz Blanched almonds; ground
1 tb Bread crumbs; plain, dried
1 1/2 ts Parmesan cheese; grated
1/8 ts Salt
1/8 ts Basil leaves
8 oz Chicken cutlets; divided 1/2
1 tb Skim milk
1 tb Vegetable oil
2 Lemon wedges

Pound chicken cutlet to 1/8 inch thickness. On sheet of wax paper
combine ground almonds, bread crumbs, cheese, salt and basil. Dip 1
chicken cutlet into milk, then into crumb mixture, coating both sides
evenly; repeat procedure with remaining cutlet, being sure to use all
of milk and crumb mixture. Heat oil in skillet. Add chicken and
coat, turning once, until browned on both sides, 3 to 4 minutes on
each side. Serve with lemon wedges. Per serving (each cutlet): 289
cal.; 16 g. fat; 67 mg. cholesterol. WW:
3 Pro; 1 1/2 fat; 110 cal.

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