2 chicken breasts
1 tbsp. soy sauce
1 tbsp. dry sherry
1/2 tsp. salt
Dash of pepper
1 c. almonds
Lettuce
Oil
1 egg
Cornstarch
Chicken gravy

Remove skins and bone breasts, keeping meat intact. Pound with back of meat cleaver several times. Each breast should be a big thin piece. Mix soy, sherry, salt, pepper, and chicken. Let stand 20 minutes. Cut chicken into bite size strips. Chop almonds. Slightly beat eggs. Coat chicken on both sides with egg. Coat with cornstarch. Press almonds over one side of meat. Coat almonds with egg and cornstarch.

Deep fry chicken in oil heated to 350 degrees. Fry 5-6 minutes, until brown. Drain on paper towel. Place on a platter of shredded lettuce. Top with hot chicken gravy.