1 oz 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. Per serving (each cutlet): 289 cal.; 16 g. fat; 67 mg. cholesterol. WW: 3 Pro; 1 1/2 fat; 110 cal.