Sometimes, dinner recipes can feel repetitive and uninspired. That’s where this crispy chicken cutlets with kumquats and cranberries recipe comes in—a Mediterranean-inspired twist bursting with bold, tangy flavors that transform any meal into a culinary adventure.
With its irresistible crunch and vibrant topping, this dish is perfect for breaking out of a cooking rut. It’s an easy way to create something both satisfying and unforgettable.
Why This Recipe Shines
The combination of crispy chicken cutlets and a sweet-tart chutney offers a delightful contrast of textures and flavors.
The kumquats and cranberries add a Mediterranean flair, blending citrusy brightness with the robust tang of berries. This topping is not just beautiful; it’s a flavor powerhouse.
The recipe’s star is its versatility. Pair it with a light salad or roasted vegetables for a complete Mediterranean dinner.
Better yet, it’s ideal for both casual weeknights and special occasions. The crunchy cutlets provide comfort, while the kumquat-cranberry chutney elevates the dish to restaurant-quality levels.
Tips for Perfect Crispy Chicken
Achieving that golden, crunchy coating is easier than you think! Here are a few tips:
- Use panko breadcrumbs: Their light, flaky texture crisps up beautifully when fried.
- Season each layer: From the flour to the egg wash to the breadcrumbs, a little seasoning at every step ensures the flavor shines through.
- Heat the oil properly: Too cold, and your coating will absorb oil; too hot, and it will burn. Aim for medium-high heat for the perfect balance.
These simple adjustments can make a big difference, turning this recipe into a foolproof dinner success.
How to Modify for Dietary Preferences
This recipe is wonderfully adaptable. If you’re looking to accommodate different dietary needs, here’s how:
- Gluten-free: Swap the flour and panko for gluten-free alternatives. Many stores carry excellent gluten-free breadcrumbs that crisp just as well.
- Dairy-free: The recipe doesn’t require dairy, but double-check breadcrumbs to ensure they are dairy-free.
- Low-carb: Replace the panko breadcrumbs with crushed pork rinds or almond flour for a keto-friendly version.
These substitutions make it easy to share this recipe with friends and family, no matter their preferences.
The Secret Sauce: Cranberry-Kumquat Chutney
The kumquat-cranberry chutney is what makes this dinner recipe stand out. Sweet and tangy, it complements the richness of the chicken perfectly. Here’s why it works:
- Kumquats bring brightness: Their slightly tart, citrusy flavor pairs beautifully with cranberries’ robust tanginess.
- A hint of heat: A touch of serrano chili adds just enough spice to keep things interesting.
- Simple to make: With only a few ingredients, this chutney is quick to prepare but packs a flavor punch.
Consider making extra and using it as a condiment for other meals—it’s that good!
Pairings to Elevate Your Meal
To complete this Mediterranean-inspired dinner, serve the crispy chicken cutlets with kumquats and cranberries alongside these side dishes:
- Mediterranean quinoa salad: A mix of fresh herbs, cucumber, and cherry tomatoes will balance the richness of the chicken.
- Garlic-roasted potatoes: Their crispy edges and creamy interior make a satisfying addition.
- Grilled vegetables: Eggplant, zucchini, and bell peppers bring a smoky depth that pairs beautifully with the bright chutney.
For a beverage, a crisp white wine or sparkling water infused with lime would enhance the citrus notes in the dish.
Make It Your Go-To Dinner Recipe
This crispy chicken cutlet recipe isn’t just a meal; it’s an experience. Its vibrant flavors, Mediterranean inspiration, and comforting crunch make it a standout choice for dinner.
Try it once, and you’ll be coming back for more. The kumquat-cranberry topping and perfectly crisp chicken will make your weeknight meals anything but ordinary.
Crispy Chicken Cutlets with Kumquats & Cranberries Recipe for Dinner
Equipment
- Medium pot
- Small skillet
- Microplane or fine grater
- Wide shallow bowls (3)
- Large skillet
- Paper towels
Ingredients
For the Cranberry-Kumquat Chutney:
- 4 ounces fresh or frozen cranberries 1 cup
- 4 ounces kumquats thinly sliced and seeded (½ cup)
- ⅓ cup sugar
- 1 serrano or jalapeño chili seeded and finely chopped
For the Citrus Dressing:
- 1 teaspoon cumin seeds
- 1 orange zest and juice
- 1 lime grated zest and juice
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt plus more to taste
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
For the Chicken:
- 1½ pounds thinly sliced chicken cutlets
- ½ cup all-purpose flour
- 1 teaspoon kosher salt divided
- ¾ teaspoon freshly ground black pepper divided
- 2 large eggs beaten
- 1½ cups panko bread crumbs
- 1 teaspoon ground cumin
- Olive or grapeseed oil for frying
- Dill sprigs for garnish
Instructions
Make the Cranberry-Kumquat Chutney:
- Combine the cranberries, kumquats, sugar, and chili in a medium pot.
- Cook over medium heat, stirring often, until the sugar dissolves and the cranberries begin to burst, about 7–10 minutes.
- Remove the chutney from heat and set aside to cool.
Prepare the Citrus Dressing:
- Toast the cumin seeds in a small skillet over medium heat for about 1 minute, until fragrant.
- Transfer the toasted seeds to a medium bowl. Using a Microplane or fine grater, zest half the orange directly into the bowl, then juice the orange and add its juice. Grate the zest and juice of the lime into the same bowl.
- Mix in the ground cumin, salt, and freshly ground black pepper. Whisk in the olive oil until well combined, then set aside.
Season and Bread the Chicken:
- Pat the chicken cutlets dry with a paper towel. Place the flour in one wide, shallow bowl, seasoning it with ¼ teaspoon salt and ¼ teaspoon pepper.
- In a second bowl, whisk the eggs with another ¼ teaspoon each of salt and pepper.
- In a third bowl, mix the panko breadcrumbs with the ground cumin, the remaining ½ teaspoon of salt, and ½ teaspoon of pepper.
- Lightly season the chicken cutlets with salt and pepper, then dredge each cutlet in the seasoned flour, dip it into the beaten eggs, and coat it thoroughly in the panko mixture.
Cook the Chicken:
- Heat about ¼ inch of oil in a large skillet over medium-high heat.
- Fry the breaded chicken cutlets in batches, cooking each one for 3–5 minutes on each side until they are golden brown and fully cooked through.
- Transfer the fried chicken to a plate lined with paper towels and lightly season with salt while they are still hot.
Serve the Dish:
- Arrange the chicken cutlets on a serving platter. Spoon the cranberry-kumquat chutney over the top, then drizzle with the prepared citrus dressing.
- Garnish with fresh dill sprigs for a vibrant finish.
Notes
- For a time-saving option, use store-bought mango chutney or lingonberry jam as a substitute for the cranberry-kumquat chutney.
- Turkey cutlets can replace chicken for a holiday twist.
- Pair with a light green salad or roasted vegetables for a complete meal.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.