Prepare the Sweet and Spicy Sauce firstHeat a large 10-inch cast iron frying pan with the olive oil. Over medium heat add the sliced tomato, chopped ginger and the chopped jalapeño. Sauté over medium heat for a minute or two.

1. Add the garlic and continue to sauté until the garlic is fragrant.
2. Add the peaches and syrup. Add the sugar, salt and the zest and juice of 1 lime.
3. Just before serving add the vinegar to the sauce.
4. Let this simmer on low while preparing the cutlets.

For the Chicken CutletsPlace the honey nut shredded wheat and the honey roasted peanuts in a food processor and process until they are breadcrumb consistency and place in a shallow dish.

1. Prepare the egg wash with the quarter cup milk.
2. Place the flour in a shallow dish.
3. Dip the cutlets first in the flour, then the egg wash and finally in the honey nut shredded wheat and honey nut peanut crumbs.
4. Heat a large frying pan with the olive oil and place the prepared cutlets in the pan. Do not overcrowd the pan. When the cutlets are golden on one side gently turn over and finish cooking on the other side. The cooking time for the cutlets will depend on the thickness of the cutlet being used.
5. Plate the cutlet and top with the peach sauce. Finish the cutlet with a scoop or two of vanilla ice cream and a parsley garnish.