Crispy Chicken Cutlets with Kumquats & Cranberries Recipe for Dinner
This crispy chicken cutlets recipe pairs juicy, golden-brown breaded chicken with a tangy kumquat and cranberry chutney, offering a balance of rich and sweet-tart flavors. Perfect for dinner, it’s a versatile dish that works well for everyday meals or festive gatherings like Thanksgiving when substituted with turkey.
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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