Almond Crumb Chicken
Make your appetite crumble with this scrumptious chicken dish that's easy to make.
Yield
2 servingsPrep
15 minCook
5 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | ounce |
almonds
blanched, ground |
|
| 1 | tablespoon |
bread crumbs
|
|
| 1 ½ | teaspoons |
Parmesan cheese
grated |
|
| ⅛ | teaspoons |
salt
|
|
| ⅛ | teaspoons |
basil
leaves |
*
|
| 8 | ounce |
chicken
cutlets, divided 1/2 |
|
| 1 | tablespoon |
milk, skim
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | each |
lemon
wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28.9 | ml/g |
almonds
blanched, ground |
|
| 15 | ml |
bread crumbs
|
|
| 7.5 | ml |
Parmesan cheese
grated |
|
| 0.6 | ml |
salt
|
|
| 0.6 | ml |
basil
leaves |
*
|
| 231.2 | ml/g |
chicken
cutlets, divided 1/2 |
|
| 15 | ml |
milk, skim
|
|
| 15 | ml |
vegetable oil
|
|
| 2 | each |
lemon
wedges |
|
Directions
Pound chicken cutlet to ⅛ 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; 1½ fat; 110 cal.
