Zest and halve lemon. Cut one half into two wedges and juice other half.

Core tomato and cut 1" dice.

Peel and slice shallot into very thin rounds.

Cover chicken breasts with plastic wrap and pound to an even 1/8" thickness. Season both sides with a pinch of salt and pepper.

Place a medium non-stick pan over medium heat. Add almonds and toast until lightly browned, 2-3 minutes.

Remove almonds to a plate.

Wipe pan clean and reserve.

Return pan used to toast almonds to medium-high heat. Add canola oil.

Place flour in a mixing bowl. Combine half the mayonnaise (reserve remaining for lemon aioli), 2 tsp. water, and a pinch of salt and pepper in another mixing bowl. Place panko in a third mixing bowl.

Coat chicken completely in flour, shaking off excess. Next, coat chicken completely in mayonnaise-water mixture. Season chicken breasts on both sides with 1/4 tsp. salt and a pinch of pepper. Coat chicken completely in panko.

Set breaded chicken on a plate.

Test oil temperature by adding a pinch of panko to pan. It should sizzle gently. If it browns immediately, turn heat down and let oil cool slightly. If it doesn't brown, increase heat.

Add one chicken breast and cook until golden, 3 minutes. Flip, and cook 3 minutes. Flip again, and cook 1 minute.

Transfer to prepared baking sheet. Repeat with second chicken breast.

Roast in hot oven until thickest part of chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.

While chicken bakes, make salad.

Wash clean two bowls used for breading (discarding panko, mayonnaise-water mixture, and flour).

To a large washed mixing bowl, combine 2 Tbsp. olive oil, 1 Tbsp. lemon juice, and salt and pepper to taste. Add spinach, tomatoes, shallot (to taste), almonds, and toss.

Combine remaining mayonnaise, 1 tsp. lemon zest, and a pinch of pepper in another washed bowl.

Plate dish as pictured on front of card, garnishing with lemon wedges and serving lemon aioli on the side. Bon appétit!