Almond Crumb Chicken
Ingredients| 1 oz blanched almonds, ground 1 tbsp bread crumbs, plain, dried 1 1/2 tsp parmesan cheese, grated 1/8 tsp salt 1/8 tsp basil leaves 8 oz chicken cutlets, divided 1/2 1 tbsp skim milk 1 tbsp vegetable oil 2 lemon wedges |
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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.
Servings:
2
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