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Almond Crumb Chicken

December 6, 2006
almond crumb chicken image

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.

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