Categories: Poultry, Low-cal 
      Yield: 2 servings 
  
      1 oz Blanched almonds; ground            8 oz Chicken cutlets; divided 1/2 
      1 tb Bread crumbs; plain, dried          1 tb Skim milk 
  1 1/2 ts Parmesan cheese; grated             1 tb Vegetable oil 
    1/8 ts Salt                                2    Lemon wedges 
    1/8 ts Basil leaves                    
  
  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.  Per serving (each cutlet): 289 cal.; 16 g. fat; 67 mg. 
  cholesterol. WW: 3 Pro; 1 1/2 fat; 110 cal.