I usually just season them, dredge in a little flour, and saute in olive oil. Keep the cutlets warm, and add some wine to your saute pan, maybe some garlic, shallots, and then other veggies to make a nice sauce. You could use artichoke hearts, and/or diced tomatoes. Capers and lemon zest. Olives and diced tomatoes is a good combo. Add some minced fresh parsley at the end. Just experiment with different combinations of veggies and herbs. For a really smooth and rich sauce, whisk in a pat of butter off the heat at the end. (a teaspoon of butter divided between two servings is negligible in terms of calories and makes a huge difference). Pour the sauce over the chicken cutlets and serve with veggies and brown rice.