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Almond crumb chicken

Yield: 2 Servings

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

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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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More