Crispy Chicken Cutlets with Kumquats and Cranberries

1. Make the Chutney

In a medium pot, combine the cranberries, kumquats, sugar, and chopped chile. Cook the mixture over medium heat until the sugar dissolves and the cranberries start to pop, about 7 to 10 minutes. Stir occasionally to prevent sticking and ensure the fruit is evenly cooked.

2. Prepare the Citrus Dressing

Begin by toasting the cumin seeds in a small skillet over low heat until they become fragrant, enhancing their earthy and aromatic notes. Once toasted, set them aside. In a medium bowl, grate the zest from the orange and squeeze its juice. Add the lime zest and juice, ground cumin, salt, and pepper. Gradually whisk in the olive oil until the dressing is well combined.

3. Cook the Chicken

Pat the chicken cutlets dry with paper towels to ensure a good coating. Set up three bowls: one with flour seasoned with salt and pepper, another with beaten eggs, and a third with panko mixed with ground cumin. Dip each cutlet first in the flour, shaking off excess, then in the egg, and finally in the panko, pressing gently to adhere. Heat oil in a large skillet over medium heat. Fry the cutlets for 3 to 5 minutes per side until they are golden brown and cooked through. The coating will create a barrier that seals in moisture, resulting in juicy chicken with a crisp, golden crust.

4. Serve

Arrange the fried chicken cutlets on plates. Spoon the chutney over the cutlets, then drizzle with the citrus dressing. Garnish with fresh dill sprigs for a pop of color and flavor.