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Foodgeek: |
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Rating: |
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Servings: |
2 servings |
Prep. Time: |
:20 |
Total Time: |
:20 |
Ingredients: |
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1 oz. blanched almonds, ground
1 tbsp. bread crumbs, dried
1-1/2 tsp. Parmesan cheese, grated
1/8 tsp. salt
1/8 tsp. basil leaves
8 chicken cutlets, divided in half
1 tbsp. skim milk
1 tbsp. vegetable oil
2 lemon wedges
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Directions:
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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.
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