This recipe is the fancy pants version of a fried, breaded chicken cutlet. The fancy pants part? Oh, that would be the sweet-tart cranberry chutney spiked with a bit of jalapeño that pairs with cumin and citrus for a mouthwatering meal. 

I discovered the recipe in the Dinner Cookbook, which has provided me, Annie, and my sisters with many, many, many delicious, worthwhile recipes. I love this cookbook so much that when I left my copy with Mimi, a childhood friend, in Spokane, I went online and ordered a replacement copy immediately. You ask why I would leave it? I was convinced it would inspire her to join in on the fun of cooking. 

I am lucky that Judy, a swim buddy, has a plentiful supply of kumquats. She is so generous with all of her citrus produce: blood oranges, Meyer lemons, and kumquats. She literally tears off branches, leaves, and all, and drops off a bag on my doorstep. The kumquats are beautiful in a vase, and you can even grab a nutritious snack (high fiber and antioxidants) as you walk by. 

It is important to know that cranberries are only sold in stores around the holidays, and kumquats are seasonal. A word to the wise, because you are going to love this chutney, make it in advance and freeze it for 2 – 3 months. 

From Melissa Clark Dinner Cookbook- Serves 4 to 6

Ingredients (Cranberry-Kumquat Chutney)

• 1 C  Fresh or frozen cranberries 
• 4 ozs. Kumquats, thinly sliced and seeded (1/2 cup)
• 1/3 C Sugar1 Jalapeño chile, seeded and finely chopped

Ingredients (Citrus Dressing)

• 1 t Cumin seeds
• 1 Orange
• 1 Lime (Grated zest and juice)
• 1 t Ground cumin
• ½ t kosher salt, plus more to taste
• Freshly ground black pepper3 T Extra-virgin olive oil, plus more as needed

Ingredients (Chicken)

• 1 ½ lbs. Chicken cutlets (thinly sliced)
• ½ C All-purpose flour
• 1 t Kosher salt, plus more as needed
• ¾ t Ground black pepper, plus more as needed
• 2 Eggs, beaten
• 1 ½ Panko bread crumbs
• 1 t Ground cumin
• Olive or grapeseed oil for frying
• Dill sprigs, for garnish

Directions

Prepare the chutney: In a medium pot, combine the cranberries, kumquats, sugar, and chile. Cook over medium heat, stirring frequently, until the sugar has dissolved and the cranberries have begun to pop, 7 to 10 minutes. Remove from the heat.

Prepare the citrus dressing: Heat a small skillet over medium heat, and toast the cumin seeds in it until fragrant, about one minute. Transfer them to a medium bowl. Holding a microplane over the bowl, grate the zest of half the orange into the bowl. Then juice the orange and add the juice as well. Grate in the lime zest and squeeze in the juice. Add the ground cumin, salt, and a few grinds of black pepper. Whisk in the olive oil. Set aside.

Cook the chicken: Pat the chicken cutlets dry. Place the flour in a wide shallow bowl and season it with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place the eggs in another wide shallow bowl and season them with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place the panko in a third wide shallow bowl and season it with the ground cumin, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.

Season the chicken cutlets lightly with salt and pepper. Dip each cutlet first in the flour, then in the eggs, and then in the panko, turning them in each mixture to make sure they are well coated.

Heat about 1/4 inch of oil in your largest skillet over medium-high heat. Add the chicken cutlets (in batches, if necessary) and fry until they are deep golden brown and cooked through, 3 to 5 minutes, turning once. Transfer the cutlets to paper-towel-lined plates to drain; season them lightly with salt while they are still hot. Serve the cutlets topped with the chutney and drizzled with the citrus dressing.