Almond Crumb Chicken

1. 1

   Pound chicken cutlet to 18 inch thickness.

2. 2

   On sheet of wax paper combine ground almonds, bread crumbs, cheese, salt and basil.

3. 3

   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.

4. 4

   Heat oil in skillet.

5. 5

   Add chicken and coat, turning once, until browned on both sides, 3 to 4 minutes on each side.

6. 6

   Serve with lemon wedges.

7. 7

   Per serving (each cutlet): 289 cal.

8. 8

   ; 16 g. fat; 67 mg. cholesterol.

9. 9

   WW: 3 Pro; 1 1/2 fat; 110 cal.

* Per serving · 4 servings · Values may vary.

No additional tips available.