1. Pound chicken cutlet to ⅛ inch thickness.
  2. On sheet of wax paper combine ground almonds, bread crumbs, cheese, salt and basil.
  3. 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.
  4. Heat oil in skillet.
  5. Add chicken and coat, turning once, until browned on both sides, 3 to 4 minutes on each side.
  6. Serve with lemon wedges.

Nutritional information Edit

Per serving (each cutlet):

  • 289 cal. | 16 g. Fat | 67 mg. Cholesterol | WW: 3 pro | 1½ fat | 110 calcium
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