The Kumquat-Pineapple Chutney is a purely optional addition to these chicken cutlets, as is the citrus dressing. Both can easily be substituted or simply omitted. However, they do dress this simple dish up in a spectacular fashion.
Citrus-Cumin Chicken Cutlets with Kumquat-Pineapple Chutney
Print This Recipe Yield 4Source Adapted from Thomas KellerPublished
Ingredients
- 2 boneless skinless chicken breast halves (a bit less than 1 pound each)
- ½ cup all-purpose flour
- 3 large eggs (lightly beaten)
- 2 cup panko breadcrumbs
- 1 teaspoon ground cumin (optional)
- salt and pepper (as needed)
- canola oil (as needed)
- 1 cup kumquat-pineapple chutney (see recipe)
- ½ cup citrus-cumin dressing (see recipe)
- fresh dill (as needed for garnish, optional)
Directions
Lay one chicken breast half flat on a cutting board. Holding the chicken flat with the palm of your hand, cut horizontally through the thickest side of the breast. Pull the breast open like a book and continue to cut horizontally, separating it into two equally-sized halves.
Place a piece of plastic wrap over the top of the half breasts. Using a meat mallet, a rolling pin or a heavy frying pan pound the chicken breasts until they compact into cutlets about ½‑inch thick. Try and use just enough pressure to get an even thickness without pulverizing the meat. Repeat with remaining breast. The cutlets may be prepared up to one day in advance.
To continue, set the flour, eggs, and panko in three separate shallow bowls. If using ground cumin add it to the bowl with the panko and stir until well incorporated.
Season the chicken cutlets generously with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.
Add about ¼‑inch canola oil to a large skillet set over medium-high heat. Add the panko covered chicken cutlets (in batches if necessary) and cook until golden and crispy, about 3 minutes per side. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt while still warm. Serve the cutlets topped with kumquat-pineapple chutney, drizzled with citrus-cumin dressing and garnished with fresh dill (if using).
