1 oz. ground blanched almonds
1 tbsp. plain dried bread crumbs
1 1/2 tsp. grated parmesan cheese
1/8 tsp. salt
1/8 tsp. basil leaves
2 (4 oz.) 1 lb. 1/8 inch thick chicken cutlets (breasts)
1 tbsp. skim milk ( or 1/2 %) milk
1 tbsp. vegetable oil
2 lemon wedges (optional)

On sheet of waxed paper or a paper plate, 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. In 12 inch skillet heat oil; add chicken and coat, turning once, until browned on both sides, 3 to 4 minutes on each side. Serve with lemon wedges. Makes 2 servings, 1 cutlet each. Each serving provides; 3 protein exchanges; 1 1/2 fat exchanges; 110 calories optional exchange. Per serving: 289 calories; 30 grams protein; 16 g. fat; 5 g. carbohydrate; 81 mg. calcium; 264 mg. sodium; 67 mg. cholesteral.