
Servings: 2
Calories per serving: 477
Carbs per serving: 23
Fat per serving: 9 g
Ingredients:
1 tbsp Vegetable oil
2 Lemons
¼ tsp Salt
¼ tsp Dried basil
2 4 oz Chicken breasts (skinless and boneless)
1 oz Blanched almonds
¾ cup Bread crumbs
1 tbsp Grated Parmesan cheese
Directions:
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.
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