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RecipeNLG
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Beat the egg in a large bowl and season with pepper. Place the ground almonds onto a plate. Pass the chicken through the egg to coat and then through the almonds, pressing down so that they stick to the chicken on both sides. Heat the oil in a skillet on medium-high heat and saute the chicken. Cook on each side until golden brown. Remove from skillet and drain the excess grease, patting with paper towels. Whisk the olive oil, garlic, and salt and pepper together to make the dressing. Toss with the lettuce and tomato. Serve the chicken with the salad on the side.