Almond Crumb Chicken
|Blanched almonds||1 Ounce, ground|
|Plain dried bread crumbs||1 Tablespoon|
|Parmesan cheese||1 1⁄2 Teaspoon, grated|
|Basil leaves||1⁄8 Teaspoon|
|Chicken cutlets||8 Ounce, pounded to 1/2-inch thickness (2 Cutlets Of 4 Ounce Each)|
|Skim milk||1 Tablespoon|
|Vegetable oil||1 Tablespoon|
1) On a wax paper sheet or a paper plate mix the ground almonds, bread crumbs, cheese, salt and basil together.
2) Dip each chicken cutlet in the milk and coat evenly with the crumb mixture.
3) In a 12 inch skillet, cook the chicken cutlets for 3 to 4 minutes on each side, turning once, until evenly browned.
4) Serve immediately alongwith the lemon wedges.