1. Preheat the oven to 375°F (190°C).

2. In a bowl, mix together all-purpose flour, Italian herbs, salt, and pepper.

3. Dip the chicken cutlets in beaten eggs, then coat them in the flour mixture.

4. Heat butter in a skillet over medium heat and cook the chicken cutlets until golden brown on both sides.

5. In a saucepan, combine apricot jam, chopped garlic, and unsweetened applesauce. Cook until heated through.

6. Serve the cooked chicken cutlets topped with the apricot glaze and garnish with chopped peanuts.