Place the bread cubes, lemon zest, chile pepper, parsley, grated cheese, sea salt and pepper in the food processor. Pulse until finely blended. Add the pine nuts and pulse just until the nuts are coarsely chopped. Beat the eggs and dip the cutlets first into the eggs, then the breadcrumbs and press with your fingertips to help the crumbs adhere. Refrigerate the chicken for one hour to allow the crumb coating to set.

Preheat oven to 400 degrees F. Mix together the tomato topping ingredients in a bowl and set aside.

Place the butter and olive oil in a flat casserole dish or pan large enough to hold all of the cutlets and place the cutlets on top. Cook for 10 minutes until the cutlets are browned on one side and turn. Cook an additional 7 to 10 minutes or until the cutlets are cooked through. Serve on individual plates with a scoop of the fresh tomato topping.

I made focaccia bread ( salt, olive oil &rosemary) the day before then cut up into cubes, baked on rack to dry out then put into recipe above.