Almond Crumb Chicken Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 ounce: 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 ounce: Chicken cutlets, divided 1/2
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 1/2 fat; 110 cal.
Source from luhu.jp
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.
Source from luhu.jp