Directions

1. For the chutney, in a small saucepan heat 1 teaspoon of the oil over medium heat. Add onion; cook and stir 2 to 3 minutes or until onion softens. Stir in thawed cherries, dried cherries, brown sugar, vinegar and ginger. Cook 6 to 8 minutes or until slightly thickened.
2. Sprinkle cutlets with pepper. Add remaining 2 teaspoons oil to skillet; heat over medium heat. Add cutlets; cook 3 to 4 minutes per side or until no longer pink (165°F).
3. Transfer cutlets to 4 plates. Spoon 1/4 cup of the chutney over each cutlet, sprinkle with 1 teaspoon of the almonds (if desired), and serve.