Almond-Crusted Chicken Cutlets with Wilted Spinach–Orange Salad

Name: Almond-Crusted Chicken Cutlets with Wilted Spinach–Orange Salad
Yield: Serves 4
Ingredients: 2 , large eggs; 1 teaspoon, Dijon mustard; 1 1/4 teaspoons, grated orange zest from 1 orange, zested orange cut into 4 wedges; 1 cup, sliced almonds, processed into fine crumbs in the food processor; 1/2 cup, panko (Japanese-style bread crumbs); 4 , boneless, skinless chicken cutlets (5 to 6 ounces each), dried thoroughly with paper towels; 1/2 cup, vegetable oil; 5 ounces, baby spinach (about 6 cups); 2 , medium oranges, peel and pith removed, and then quartered through the ends and sliced crosswise into 1/4 inch thick pieces; 1 , small shallot, minced (about 2 tablespoons)

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WHY THIS RECIPE WORKS

When leafy greens are paired with sautéed chicken, a simple salad becomes a satisfying, one-dish meal. We wanted to create an easy recipe for such a dish and thought incorporating nuts in the coating of the chicken would make for a heartier...

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