Recipe: Almond Crumb Chicken (serves 2)

ALMOND CRUMB CHICKEN

8 oz chicken cutlet; divided into 2 pieces
1 tbsp skim milk
CRUMB MIXTURE:
1 oz blanched almonds; ground
1 tbsp bread crumbs; plain, dried
1 1/2 tsp parmesan cheese; grated
1/8 tsp basil leaves
1/8 tsp salt
1 tbsp vegetable oil
2 lemon wedges

Pound chicken cutlet to 1/8 inch thickness.

Place milk in a shallow bowl.

CRUMB MIXTURE:
On sheet of wax paper combine ground almonds, bread crumbs, cheese, basil, and salt.

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.