1 oz. blanched ground almonds
1 tbsp. dried bread crumbs
1 1/2 tsp. grated Parmesan cheese
2 lemon wedges
1/8 tsp. each salt and basil leaves
2 chicken cutlets, pounded to 1/8-inch thick
1 tbsp. each skim milk and vegetable oil

On wax paper or paper plate combine almonds, bread crumbs, cheese, salt and basil leaves. Dip chicken into milk and then into crumb mixture, coating each side well.

In skillet heat oil; add chicken and cook, turning once, until done (3-4 minutes per side). Serve with lemon wedge.