I deliberately used the Americanized spelling of this dish to distinguish it from the chicken parmigiana that I typically make. As much as I love Tyler--and long to be featured on his blog--I must be honest with those who stop by The Food of Love and report that this dish was not a hit at "ye old log cabin." Larry seldom offers anything other than praise for the food I place before him. I have to agree with him on this one: the sauce, while not bad, was simply forgettable. Though we both love kalamata olives, neither of us thought they enhanced the taste of the sauce in any way. Straining the canned tomatoes left a "dry" sauce that wouldn't even coat the spaghetti. If, however, you think that the bitter, briny taste of kalamatas would put your chicken parmesan over the top, by all means give it a try. As I recall from my high school French, "A chacun son gout." (rough translation: to each, his own)
As for the chicken cutlets, Tyler didn't deviate from the typical method of preparing them: dredge in seasoned flour, dip in an egg wash, coat with bread crumbs, and saute in olive oil.