Tuesday April 12 Day 103

Almond crusted chicken, baked potatoes and spinach

1 cup slivered almonds
2 cups panko bread crumbs
1/2 cup Dijon mustard
3 T honey
1 T finely chopped fresh chives (did not add)
2 large eggs
8 thin-cut boneless, skinless chicken cutlets (I pounded the chicken until it s was 1/2 inch thick)
1 cup vegetable oil

adjust oven rack to middle position and heat oven to 200 degrees. Pulse almonds in food processor until finely ground. Combine ground almonds and bread crumbs in shallow dish. Combine 6 T mustard, honey and chives in a bowl.
beat eggs and remaining mustard in second shallow dish. Pat cutlets dry with paper towels and season with salt and pepper. One at a time coat cutlets lightly with egg mixture and dredge in crumb mixture, pressing to adhere. Transfer cutlets to large plate and let dry 5 minutes.

Heat 1/2 cup oil in large nonstick skillet over medium heat until just smoking. Cook half of cutlets until brow, about 3 minutes per side. Transfer to wire rack set inside rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towel and repeat with remaining oil and chicken. Serve with honey mustard.