| 1 | : thick : butter : olive oil 3 green onions -- sliced : lemon wedges -- garnish |
| 2 | in a small bowl, mix together the eggs and buttermilk. |
| 3 | In another bowl, combine the flour, cracker crumbs, almonds, salt, cayenne pepper, and coriander. |
| 4 | Dip the pounded cutlets into the egg mixture, then dredge them in the flour mixture, pressing the breading on to make the almonds adhere. |
| 5 | Lay the cutlets on a baking sheet and refrigerate for at least 1 hour. |
| 6 | This can be done up to 24 hours in advance. |
| 7 | When ready to serve, heat enough butter and olive oil to cover the bottom of a large skillet until "singing" hot. |
| 8 | Cook the cutlets 3 at a time, turning and cooking about 3 to 4 minutes per side, or until the almonds are golden and browned. |
| 9 | Drain on paper towels. |
| 10 | Sprinkle with the sliced green onions and accompany with the lemon wedges. |
| 11 | yield: 6 servings |
| 12 | recipe by : nathalie dupree, tvfn |
