Lemon chicken cutlets habanero

Here's the deal. Start with a creative cook (sorry, if you don't have one on hand I can't help you) and then buy a batch of really colorful and really hot peppers. Something like this:

Dice a stack of those peppers. How many? However many your mouth and stomach can handle.

Then buy some really nice chicken breasts, boneless. Pound them. Pound the hell out of them. Dip them in egg-flour-egg to give them a little coating. Fry them so they're moist and yummy. Meanwhile, make a tangy sauce of onion, butter, fresh lemon juice (lots), garlic, cumin and the finely diced peppers.

Pour the delicious sauce over the chicken, and then sprinkle with rough-chopped fresh cilantro. Voila:

This was amazingly good, spicy enough in the back of our throats to make us hiccup and cough a little, and to leave our mouths wide awake. Tangy with the lemon, spicy hot with the peppers, layered with the butter, garlic and onion. Really, really delicious.