| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Vegetables | Poultry, Low-cal | 2 | Servings | |
INGREDIENTS
| 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 |
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. Per serving (each cutlet): 289 cal.; 16 g. fat; 67 mg. cholesterol. WW: 3 Pro; 1 1/2 fat; 110 cal. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God: He holds the future…”