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Chicken Cutlets with Garlic Roasted Cranberries

Chicken Cutlets with Roasted Cranberries

Course Main Course
Cuisine American
Keyword Chicken Cutlets with Roasted Cranberries
Author Jane, adpated from "Piatti," by Stacy Adimando


For the cranberries

  • 12 oz. cranberries, fresh or thawed frozen
  • 6 garlic cloves, in their skins
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1/4 teaspoon Kosher salt
  • freshly ground black pepper
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary, leaves only
  • 2 sage leaves

For the chicken

  • 3 chicken breasts, boneless and skinless ( about 1-1/4 lb.)
  • 2 large eggs
  • 1-1/2 + teaspoon kosher salt
  • 3/4 cup Panko crumbs
  • 3/4 teaspoon mixed dried Italian spices
  • 1/2 cup extra-virgin olive oil, plus more as needed for frying


  • Preheat oven to 425 degrees F.

For the cranberries

  • Line a baking sheet with parchment paper. Put the cranberries and garlic cloves in a single layer on the baking sheet. In a small sauce pan over medium heat, add the olive oil and honey until warm and runny. Stir and drizzle over the cranberries. Sprinkle with salt and pepper. Add the herb springs and roast until cranberries are slightly charred and shriveled, about 30-35 minutes.

Meanwhile for the chicken

  • Butterfly each chicken breast. Place each butterflied chicken cutlet between plastic wrap and pound with a meat mallet to a 1/8 inch thickness.
  • In a medium shallow bowl beat the eggs with a pinch of salt. In a second medium shallow bowl mix the Panko crumbs with the mixed dried Italian spices and a generous pinch of salt. Season the cutlets with salt.
  • Line a baking sheet with parchment paper. Dip each cutlet first in the egg mixture, coating it completely and then in the Panko crumb mixture. Gently press so the crumbs adhere. Transfer to baking sheet.
  • In a large nonstick frying pan over medium-high heat add the olive oil. When the oil is hot and shimmering, add the cutlets in a single layer. (you may have to fry the cutlets in batches) Cook for about 8 minutes total, turning them once. You may have to add more olive oil for the next batch(s).
  • To serve: place cutlets on a platter and spoon the cranberries over the chicken.