Almond Crumb Chicken

Ingredients

 * 1 oz blanched almonds, ground
 * 1 tbsp bread crumbs, plain, dried
 * 1 1/2 tsp parmesan cheese, grated
 * 1/8 tsp salt
 * 1/8 tsp basil leaves
 * 8 oz chicken cutlets, divided ½
 * 1 tbsp skim milk
 * 1 tbsp vegetable oil
 * 2 lemon wedges

Directions
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 ½ fat; 110 cal