2 oz. blanched almonds, crumbled
4 tbsp. bread crumbs
1 1/2 tsp. parmesan cheese
1/4 tsp. basil
1/8 tsp. salt
4 chicken cutlets
3 tbsp. milk
2 tbsp. vegetable oil
Oceanspray cran-fruit, cranberry-orange sauce

Combine almonds, bread crumbs, parmesan cheese, salt and basil. Pound chicken cutlets to 1/8 inch thick. Dip chicken into milk and then into almond mixture. In 12 inch skillet heat oil, add chicken and cook 3 to 4 minutes on each side, or until lightly browned. Spread cran-fruit over the top of chicken just before serving. Tastes just like what the Sun Valley lodge serves!