I love chicken cutlets. I have to tweak this recipe. First, use a 12-inch skillet and cook the cutlets all at one time. Instead of dipping in plain flour, I use a mix like Bisquick. That little oomph of BP makes a big difference. Also, I do not know who first decided that half-raw green beans are edible. I much prefer the French/Southern method: Use a heavy pot, brown a slice of bacon cut in pieces. Add either fresh or canned green beans and cook them for at least two hours. All day, if you have the time. Just make sure they don't go dry and burn. Some mashed potatoes are good with this.