Zubereitung

1. 1

   To make Dressing: In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator until ready to use.

2. 2

   Trim fat from chicken breasts and slice into four 4 pieces. With a kitchen mallet or your fists, pound each piece to an even to -inch thick.

3. 3

   In a bowl, combine salt, liquid aminos, 2 tablespoons of the corn starch, white wine, baking soda and 2 tablespoons of lemon juice.

4. 4

   Add chicken and stir to coat completely. Allow to sit for 3-5 minutes.

5. 5

   Transfer chicken to a plate. In the same bowl, beat two eggs and slowly add the remaining 3 tablespoons of cornstarch. This will keep the corn starch from clumping.

6. 6

   In a 12-inch frying pan, heat -inch (it might take less) oil over medium-high heat.

7. 7

   Spread almonds (and brown sugar should you choose). Press chicken into nuts/mixture, coating both sides evenly, then carefully lay chicken in oil. Cook until browned, turning once, 2-4 minutes total (cooking time will vary).

8. 8

   Drain on paper towels.

9. 9

   Slice and toss with spinach and honey mustard dressing to taste, adding about 1 tablespoon at a time.

10. 10

    Sprinkle with freshly ground pepper and serve immediately.