1Wisk together egg & buttermilk in a bowl. Stir together almonds, panko, rosemary & 1/2tsp salt on a plate.
2Dip chicken in egg mixture, then roll in almond mixture until well coated. Add oil to skillet over medium-high heat and cook breaded cutlet about 5-7 minutes per side. Remove from skillet and place on a plate.
3Add shallot to pan of chicken drippings and cook until soft, about 3 minutes. Stir in spinach (I know it's a lot)and then add the salt & pepper and watch it shrink down! Cook about 1 minute.
Serve the chicken on a bed of sauteed spinach.