Instructions: In a small bowl, mix together the eggs and buttermilk. In another bowl, combine the flour, cracker crumbs, almonds, salt, cayenne pepper, and coriander. Dip the pounded cutlets into the egg mixture, then dredge them in the flour mixture, pressing the breading on to make the almonds adhere.

Lay the cutlets on a baking sheet and refrigerate for at least 1 hour. This can be done up to 24 hours in advance. When ready to serve, heat enough butter and olive oil to cover the bottom of a large skillet until "singing"

hot. 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. Drain on paper towels. Sprinkle with the sliced green onions and accompany with the lemon wedges.

Yield: 6 servings

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