Instructions

Adjust oven rack to middle position and heat oven to 200 degrees. Pulse ¾ cup sliced almonds in food processor until finely ground, about 30 pulses. Combine almonds and 1 cup panko in shallow dish. Lightly beat 3 egg whites, 1 teaspoon Dijon mustard, and ½ teaspoon salt in second shallow dish.
Working with 1 (4-ounce) ¼-inch-thick chicken cutlet at a time, dip in egg mixture, allowing excess to drip off, then coat with almond mixture, pressing gently to adhere; transfer to large plate.
Set wire rack in rimmed baking sheet and line rack with paper towels. Heat 7 tablespoons oil in 12-inch nonstick skillet over medium-high heat until ­shimmering. Place 2 cutlets in skillet and cook until deep golden brown, about 2 minutes per side. Transfer cutlets to prepared rack and repeat with remaining 2 cutlets. Wipe skillet clean. Keep cutlets warm in oven while preparing salad.
Cut away peel and pith from 2 oranges. Quarter oranges, then slice crosswise into ½-inch-thick pieces. Place 5 ounces spinach and 1 (15-ounce) an black-eyed peas in large bowl. Heat remaining 1 tablespoon oil in now-empty skillet over high heat until just ­smoking. Add orange pieces and cook, without moving, until lightly charred on one side, about 2 ­minutes. Off heat, add 1 minced shallot and cook until shallot is softened, about 30 seconds. Stir in 1 teaspoon white wine vinegar, 1 teaspoon honey, 2 tablespoons orange juice, and remaining ¼ teaspoon salt. Pour warm orange mixture over spinach and black-eyed peas and toss gently. Season with salt and pepper to taste. Serve chicken with salad.