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.
