I have been breading food with nuts since I found out my husband had celiac. Sometimes, I mix them with corn meal, sometimes with corn flake crumbs, sometimes with GF bread crumbs, sometimes with chips, or whatever, I can turn into crumbs. With a little seasoning, I have a tasty coating.
I did not pound the cutlets down but left them plump. We like them that way. For this recipe, I thought it would work and it did. Certainly, if you prefer thin cutlets, pound away.
Rachel's recipe called for frying these in a shallow pan. I opted out and baked them in the oven. We just don't need the extra fat in our diet.
Arrange two more dishes with the flour and eggs.