Crispy chicken cutlets with kumquats and cranberries from Dinner: Changing the Game (page 40) by Melissa Clark

  • cranberries
  • ground cumin
  • kumquats
  • limes
  • oranges
  • olive oil
  • cumin seeds
  • panko breadcrumbs
  • serrano chiles
  • chicken cutlets

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • meduff on January 11, 2019

    If there is any dish in this cookbook that takes me back to my childhood it has to be this dish. The chicken is crispy and crunchy. The meat is tender. I have never fried food before but the smell in the house and the sound of the chicken frying in oil bought me right back to the kitchen and home I grew up in. There just isn’t one thing that is bad about this crispy chicken. Then you get to top it with this fabulous chutney. It’s tart and sweet. The color of the chutney is such a bright ruby red - it is a happy color. This recipe is so easy. The chutney can be made in advance - even a day ahead. I did make the citrus dressing but in the end opted not to use it. I didn’t want to take a chance that my very crispy chicken would might become a soggy mess. Next time, I think I’ll serve the citrus dressing on the side and people can choose for themselves. I thought the dressing was fine - nothing terribly special. It is the rest of the dish that shines.

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