Ingredients
- 2 lemon (wedges)
- 130 gr chicken cutlets
- 16 gr blanched almonds
- 16 ml skim milk
- 16 ml vegetable oil
- 7 gr bread crumbs
- 3 gr parmesan cheese
- 1 gr salt
- 1 gr basil leaves
Pound chicken cutlet to 0 cm 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; 1.5 fat; 110 cal.
