Instructions: To make Dry Rub: Mix together all ingredients and reserve.

To make Fruit Compote: Place all ingredients in a heavy-bottomed saucepan. Mix with wooden spoon and cook over moderate heat until mixture boils. Reduce heat and simmer for 1/2 hour, then refrigerate.

To prepare the Meat: Sprinkle both sides of the meat with the dry rub. Set on a plate, cover with plastic and refrigerate for at least 2 hours.

When ready to cook, lightly brush each cutlet with olive oil on both sides. Reapply a light coating of spice rub to each cutlet. Place over hot grill and cook, turning once, until meat is done, about 2 to 3 minutes per side.

Place on plate with a dollop of compote and a wedge of lemon or lime. Garnish with cilantro.

This recipe yields 4 servings.

NOTES : Bruce Konowalow is dean of education at the New York Restaurant School

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