Rinse the chicken fillets under cold water, pat dry and rub with pepper, salt and paprika.
Heat the butter and oil in a pan, then flour the meat, then pull it through the egg and bread it with the breadcrumbs. Fry until golden yellow in the heated fat on each side for about 4 to 5 minutes at a mild temperature - lift out of the pan and keep warm.
For the fruity sauce, briefly fry the kumquat slices in the remaining pan fat, then immediately deglaze with white wine and simmer for a few minutes.
Add the chicken broth, also the orange jam - then bring to the boil again, thicken slightly with the starch and serve the delicious sauce seasoned with Cointreau with the breast fillets.
Go with a serving of grainy, cooked butter rice.