Almond-Crumb Chicken

MAKES 2 SERVINGS, 1 CUTLET EACH Per serving: 289 calories; 30 g protein; 16 g fat; 5 g carbohydrate; 81 mg calcium; 264 mg sodium; 67 mg cholesterol 1 ounce blanched almonds, ground

Category: Main Dish

Cuisine: not set

Ready in 45 minutes

by pennyvirginia

Ingredients

1 ounce blanched almonds ground

1 tablespoon plain dried bread crumbs

1 1/2 teaspoons grated Parmesan cheese

1/8 teaspoon each salt and basil leaves

2 chicken cutlets (4 ounces each) pounded to 1/2-inch thickness

1 tablespoon each skim milk and vegetable oil

2 lemon wedges

Directions

On sheet of wax paper or a paper plate 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. In 12-inch skillet heat oil; add chicken and coat, turning once, until browned on both sides, 3 to 4 minutes on each side. Serve with lemon wedges. Mom's version: Don't pound & bake at 350 until done (15-25 min.)

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