No need to pound the chicken cutlets for this dish; just cut into preferred sizes for serving and coat generously with a mixture of lowfat plain yogurt, fresh lemon juice and mustard. Dredge in a chunky crush of crumbs, consisting of Special K, wheat germ and walnuts. Place in Pam-sprayed pan; sprinkle on paprika and freshly ground pepper. Pop into a 350-degree oven for about forty minutes.
Joe likes his servings whole; but this slices very well and is appealing served on a platter with extra lemon wedges and a sprinkling of fresh parsley or chives. Quick, easy and packed with nutrition.
Bon Appétit.
