With your hands, or in a food processor, crumble the Wheaties into a fine meal. Place in a shallow pan. Mix in the dried green chili powder. In another shallow pan, place the flour and mix in a teaspoon or salt. And in yet another pan, mix the egg with 2 tablespoons of water.

Starting with the flour, dip a cutlet into the flour and get a nice thin coating of flour all over. Pat off any excess flour. Then dip the cutlet into the egg wash until coated, then into the Wheaties meal. Place the coated cutlets on a plate, careful not to stack them as this will knock off some of the coating.

In a saute pan, heat the oil over medium high heat. Add the cutlets to the pan, just enough to fill the pan without overcrowding. Cook them until they become a nice brown color (about 3 minutes per side), and place them on a sheet pan and into a 300° oven. It will take about 10 more minutes for the cutlets to finish cooking.

Serve with a drizzle of Sun-dried Tomato Balsamic Pesto sauce.