Almond crumb chicken

Yield: 2 servings

Measure Ingredient
1 ounce Blanched almonds; ground
1 tablespoon Bread crumbs; plain, dried
1½ teaspoon Parmesan cheese; grated
⅛ teaspoon Salt
⅛ teaspoon Basil leaves
8 ounces Chicken cutlets; divided 1/2
1 tablespoon Skim milk
1 tablespoon Vegetable oil
2 Lemon wedges

Pound chicken cutlet to ⅛ 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; 1½ fat; 110 cal.

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