Almond Crumb Chicken
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