Chicken Schnitzel with Fingerling Potato Salad & Lingonberry Jam

Chicken Schnitzel

with Fingerling Potato Salad & Lingonberry Jam

35 MIN
2 Servings
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From the Test Kitchen

Markus Glocker

This recipe was created specially by Markus Glocker, award-winning chef at New York City’s Bâtard. Austrian-born Glocker learned to cook early, in his family’s hotel kitchen. Today, he expresses his love for classic, simple flavors at Bâtard­, where good food and good service are valued above all else. This traditional chicken schnitzel (a popular, but off-menu item) comes to you as Glocker’s mother used to make it. Thank you to Glocker and Bâtard for helping us bring people together through delicious home cooking.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Cook & peel the potatoes: 

1 Cook & peel the potatoes: 


Wash the potatoes and place in a medium pot with a big pinch of salt; add enough cold water to cover the potatoes by 1 inch. Heat to boiling on high. Once boiling, cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly. While still warm, using your fingers and a paring knife, carefully peel the cooked potatoes; slice into ¼-inch-thick rounds. Transfer to a medium bowl. Rinse and dry the pot.

Prepare the ingredients:
2 Prepare the ingredients:

While the potatoes cook, wash and dry the chives; finely chop. Crack the egg into a medium bowl and beat just until combined. Peel the shallot and mince to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the vinegar. Pat the chicken dry with paper towels; place between 2 large pieces of plastic wrap on a sturdy surface. Using the bottom of a pot or pan, carefully pound the chicken to a ¼-inch thickness.

Make the potato salad:
3 Make the potato salad:

In the pot used to cook the potatoes, combine the mustard, demi-glace and shallot-vinegar mixture; season with salt and pepper. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and heated through. Transfer to the bowl of sliced potatoes. Add half the chives; stir to thoroughly combine and season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.

Bread the chicken:
4 Bread the chicken:

While the potato salad marinates, place the flour and breadcrumbs in 2 separate medium dishes; season each with salt and pepper. Pat the pounded chicken dry with paper towels again; season with salt and pepper on both sides. Working 1 piece at a time, coat both sides of the seasoned chicken in the flour (tapping off any excess), then in the egg (letting the excess drip off), then in the breadcrumbs.

Cook the chicken:
5 Cook the chicken:

While the potato salad continues to marinate, in a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken and cook 3 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

Plate your dish:
6 Plate your dish:

Divide the potato salad and cooked chicken between 2 plates. Top the chicken with the lingonberry jam. Garnish with the remaining chives. Enjoy!

Tips from Home Chefs

1 Cook & peel the potatoes: 


Wash the potatoes and place in a medium pot with a big pinch of salt; add enough cold water to cover the potatoes by 1 inch. Heat to boiling on high. Once boiling, cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly. While still warm, using your fingers and a paring knife, carefully peel the cooked potatoes; slice into ¼-inch-thick rounds. Transfer to a medium bowl. Rinse and dry the pot.

2 Prepare the ingredients:

While the potatoes cook, wash and dry the chives; finely chop. Crack the egg into a medium bowl and beat just until combined. Peel the shallot and mince to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the vinegar. Pat the chicken dry with paper towels; place between 2 large pieces of plastic wrap on a sturdy surface. Using the bottom of a pot or pan, carefully pound the chicken to a ¼-inch thickness.

3 Make the potato salad:

In the pot used to cook the potatoes, combine the mustard, demi-glace and shallot-vinegar mixture; season with salt and pepper. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and heated through. Transfer to the bowl of sliced potatoes. Add half the chives; stir to thoroughly combine and season with salt and pepper to taste. Set aside to marinate, stirring occasionally, for at least 10 minutes.

4 Bread the chicken:

While the potato salad marinates, place the flour and breadcrumbs in 2 separate medium dishes; season each with salt and pepper. Pat the pounded chicken dry with paper towels again; season with salt and pepper on both sides. Working 1 piece at a time, coat both sides of the seasoned chicken in the flour (tapping off any excess), then in the egg (letting the excess drip off), then in the breadcrumbs.

Cook the chicken:
5 Cook the chicken:

While the potato salad continues to marinate, in a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken and cook 3 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

6 Plate your dish:

Divide the potato salad and cooked chicken between 2 plates. Top the chicken with the lingonberry jam. Garnish with the remaining chives. Enjoy!

Plate your dish:
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