Time
prep 0:20
total 0:20
Ingredients
| 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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Instructions
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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