Crispy Chicken Breasts with Bell Pepper Salad

For the bell pepper salad, trim scallions and rinse. Cut white portion into rings, cut the green portion into small cubes. Peel and chop the garlic. Coarsely chop olives. Trim bell peppers, rinse and cut into small pieces. Mix vegetables in a bowl. Mix the olive oil with the vinegar and sugar, season with salt and pepper, pour over the salad and let rest.

Rinse the chicken breasts and pat dry. In a deep dish, whisk the eggs. Chop the almonds coarsely and add to the breadcrumbs on a deep plate. Put the flour in a deep plate. In a wide pan, heat the oil. Season chicken breasts with salt and pepper and roll in flour. Then dip in the egg and finally roll in the almond mixture, lightly pressing in the breading. Fry breasts in hot oil over medium heat for 10-15 minutes, turning once.