Almond crumb chicken
2 servings
Ingredients
| Quantity | 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 | |
Directions
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.