Try this recipe of chicken which is easy to cook and yummy to taste.
1oz Blanched almonds; ground
1 tb Bread crumbs; plain, dried
1 1/2 ts Parmesan cheese; grated
1/8 ts Salt
1/8 ts Basil leaves
8 oz Chicken cutlets; divided 1/2
1 tb Skim milk
1 tb Vegetable oil
2 Lemon wedges
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.