1. Preheat oven to 350°. Spray rimmed baking pan and large nonstick skillet with cooking spray. In food processor, pulse almonds until small pieces remain; add breadcrumbs and pulse 5 times.

2. In wide, shallow dish, stir cornstarch and ¼ teaspoon each salt and pepper. In second wide, shallow dish, whisk egg. Place breadcrumb mixture in third wide, shallow dish.

3. Working with 1 cutlet at a time, dip cutlets in cornstarch mixture, then egg and then almond mixture to coat; place on prepared pan. Heat prepared skillet over medium-high heat; add cutlets and spray with cooking spray. Cook 2 minutes or until browned, turning once.

4. Spray same baking pan with cooking spray. In medium bowl, toss asparagus, ½ tablespoon oil and ¼ teaspoon salt. Place asparagus on 1 side of prepared pan; place cutlets on opposite side. Bake 20 minutes or until internal temperature of cutlets reaches 145° and asparagus is tender, turning once.

5. In large bowl, toss cheese, tomatoes, lemon juice, asparagus, remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper. Serve cutlets with asparagus mixture.

• 21 g Fat
• 7 g Saturated Fat
• 202 mg Cholesterol
• 596 mg Sodium
• 23 g Carbohydrates
• 3 g Fiber
• 3 g Sugars
• 0 g Added Sugars
• 46 g Protien