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© Meredith Corporation. All rights reserved. Used with permission.
Place one chicken breast between sheets of plastic wrap. With the flat side of a meat mallet, pound the chicken to 1/4- to 1/2-inch thickness. Repeat with the remaining chicken.
In a shallow dish, whisk together egg and buttermilk. In another shallow dish, combine almonds, panko, rosemary and 1/4 teaspoon salt. Dip chicken breasts, one at a time, in the egg mixture, turning to coat. Allow excess to drip off, then dip in the almond mixture, turning to coat.
Heat oil in a 12-inch nonstick skillet over medium heat. Cook chicken, half at a time if necessary, for 4 to 6 minutes or until no longer pink, turning once halfway through cooking. Remove chicken from pan; keep warm.
In the same pan, cook shallot in the drippings for 3 to 5 minutes or just until tender, stirring frequently. Add spinach and the remaining 1/4 teaspoon salt; cook and toss about 1 minute or just until spinach is wilted. Serve chicken with wilted spinach. Sprinkle with pepper and mint, if desired.