Title: Almond Crumb Chicken
Categories: Poultry Lowcal
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.