Salt the cutlets with salt and pepper and rolled in flour on all sides. In a deep skillet heat the olive oil. It poured chopped garlic and hazelnuts. Sautéing for 3 minutes. Then push the edge of the pan so that the environment be kept free. In the middle of the pan put the chops and fry for 5 minutes on each side. Add the water and bring to the boil. Half feathers chives are cut and put in the pan with the fish. Boil for 15 minutes. Chops served with hazelnuts and pour a portion of the sauce.