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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.

Ethan Mick

with Fingerling Potato Salad & Lingonberry Jam

Chicken Schnitzel

Boneless, Skinless Chicken Breasts

Farm Egg

Plain Breadcrumbs

Fingerling Potatoes

Chives

All-Purpose Flour

Lingonberry Jam

Chicken Demi-Glace

Shallot

Dijon Mustard

Champagne Vinegar

Ingredients

[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.

Cook & peel the potatoes:

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.

Prepare the ingredients:

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.

Make the potato salad:

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.

Bread 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.

Cook the chicken:

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