Instructions: Dredge cutlets in flour in pie plate. Pat off excess flour; place cutlets on wax paper. Measure out 2 tablespoons flour and reserve for sauce.

Heat oil in skillet over medium heat. Add cutlets; saute 8 to 10 minutes or until golden on both sides. Transfer to serving plate. Pour off oil from skillet.

Heat butter in skillet. Stir in chili powder, cumin, and reserved flour; cook, stirring, 2 minutes. Remove from heat. Whisk in broth, orange juice, tomato paste, olive liquid, and green onion until mixture is well blended and smooth.

Return to heat. Bring to a boil; cook, stirring, 2 minutes, until thickened and bubbly. Add cutlets; cook until heated through, about 4 minutes. Spoon onto serving plate. Sprinkle with sunflower seeds.

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