b'WHAT YOU NEED TO DO:Heat half of the olive oil in a large (at least 12-inch) saut pan on medium-high heat, and fry half of the cutlets in the oil, gently turning until golden brown on both sides, approximately3 minutes per side. You need to cook the cutlets in two batches to avoid burning the chicken; add the remaining olive oil to the pan before cooking the second batch. Remove the cutlets from the oil, place on a sheet pan, and cover with foil. Hold them in the warm oven until you have finished making the sausage gravy. Dispose of the cooking oil.'