1 oz. blanched almonds, ground
1 tbsp. plain dried bread crumbs
1 1/2 tsp. grated Parmesan cheese
1/8 tsp. salt
1/8 tsp. basil leaves
2 chicken cutlets, pounded to 1/8" thickness
1 tbsp. skim milk
1 tbsp. vegetable oil
2 lemon wedges

On sheet of wax paper or paper plate combine ground almonds, bread crumbs, cheese, salt and basil. Dip cutlets into milk, then into crumb mixture, coating both sides evenly.

In 12 inch skillet heat oil; add chicken and cook, turning once, until browned on both sides, 3-4 minutes on each side. Serve with lemon wedges. Serves 2.