Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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