Parmesan-Almond Chicken Cutlets

Ingredients

• 1 cup ground almond meal finely
• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons capers drained
• 2 pounds chicken cutlets 
• 0.3 cup flat-leaf parsley fresh chopped
• 3 tablespoons juice of lemon fresh
• 0.5 cup lower-sodium chicken broth fat-free
• 2 tablespoons olive oil divided
• 1 ounce parmesan cheese fresh grated
• 0.3 teaspoon salt 
• 0.5 cup water 

Equipment

• bowl
• frying pan

Directions

1. Combine first 4 ingredients in a shallow bowl.
2. Place 1/2 cup water in another shallow bowl. Dip chicken in water, shaking off excess; dredge in almond meal mixture.
3. Heat a large nonstick skillet over medium-high heat.
4. Add 1 tablespoon oil to pan.
5. Place 4 cutlets in hot oil; reduce heat to medium, and cook 5 minutes. Coat cutlets with cooking spray. Turn cutlets over; cook 3 minutes or until done.
6. Remove cutlets from pan, and keep warm. Repeat procedure with remaining oil and chicken.
7. Increase heat to medium-high. Stir in broth and lemon juice, scraping pan to loosen browned bits.
8. Add capers, and cook 1 to 2 minutes or until sauce is syrupy and reduced by half.
9. Pour sauce over chicken cutlets; sprinkle with parsley.
10. Serve with lemon wedges, if desired.