Title: Almond crumb chicken
 Categories: Poultry, Low-cal
      Yield: 2 Servings
 
      1 oz Blanched almonds; ground
      1 tb Bread crumbs; plain, dried
  1 1/2 ts Parmesan cheese; grated
    1/8 ts Salt
    1/8 ts Basil leaves
      8 oz Chicken cutlets; divided 1/2
      1 tb Skim milk
      1 tb Vegetable oil
      2    Lemon wedges
 
  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 1/2 fat; 110 cal.