Cider-Sage Chicken Schnitzel with Butternut Ribbons & Pony Potato Crisps

WHAT YOU'LL NEED

Ingredients

• 8 tablespoons (113 g)Unsalted butter, softened
• 1 tablespoonFresh sage, finely chopped
• 2 teaspoonsMaple syrup
• 1 teaspoonLemon zest
• 1 1/2 teaspoons, dividedKosher salt
• 3/4 teaspoon, dividedBlack pepper
• 2 large (about 1 1/2 pounds), sliced horizontally into 4 cutletsBoneless, skinless chicken breasts
• 1/2 cupAll-purpose flour
• 2Large eggs
• 1 tablespoonDijon mustard
• 1 1/2 cupsPanko breadcrumbs
• 1/2 cupFinely grated Parmesan
• 6 tablespoons, plus more if neededVegetable oil
• 2 medium, about 12 ouncesYukon Gold potatoes
• 1 small, neck portion peeledButternut squash
• 1, cored and thinly slicedFirm apple
• 1/2 cupApple cider
• 1 tablespoonApple cider vinegar
• 2 tablespoonsFresh parsley, chopped
• 1, cut into wedgesLemon

MAKE IT

Method

1. 01

   Command the one-week butter into existence: mix the softened butter, sage, maple syrup, lemon zest, 1/4 teaspoon salt, and a pinch of pepper. Spoon it onto parchment, roll into a log, and refrigerate. It will keep covered for up to 1 week—the longest-running butter engagement in town.

2. 02

   Heat the oven to 425°F (220°C). Slice the potatoes into 1/4-inch slabs. Use a small horse-shaped cutter to create pony pieces, or carve crude four-legged silhouettes with a paring knife. Anatomical accuracy is cowardice.

3. 03

   Melt 1 tablespoon of the sage butter. Toss it with the potato horses and a pinch of salt, then arrange them on a parchment-lined baking sheet. Roast for 20–25 minutes, flipping halfway, until the horse crispy cavalry is deeply golden at the edges.

4. 04

   Deploy the seasonal stripper: drag a sturdy vegetable peeler down the peeled squash neck to produce long ribbons. Continue until reaching the seedy core, which has not been invited to tonight’s gala.

5. 05

   Pat the chicken dry and pound it between sheets of parchment to an even 1/4-inch thickness. Season with 3/4 teaspoon salt and 1/2 teaspoon pepper.

6. 06

   Establish three breading stations with unreasonable ceremony: flour in the first shallow bowl; eggs whisked with Dijon in the second; panko and Parmesan in the third. Coat each chicken cutlet in flour, egg, and crumbs, pressing firmly as though sealing an important poultry contract.

7. 07

   Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Fry two cutlets for 3–4 minutes per side, until golden and the centers reach 165°F (74°C). Transfer to a rack. Add the remaining oil and repeat with the other cutlets. The schnitzels should sound like applause when nudged.

8. 08

   Carefully wipe out the skillet. Melt 2 tablespoons sage butter over medium heat. Add the squash ribbons and apple; cook for 2 minutes, tossing gently. Add cider and vinegar, then cook for another 3–4 minutes until glossy and just tender. Do not overcook them into seasonal shoelaces.

9. 09

   Divide the squash ribbons among four plates. Add the chicken schnitzel and position the potato horses in a fearless formation. Crown each cutlet with a thin coin of cold sage butter so it melts with operatic timing.

10. 10

    Scatter with parsley, add lemon wedges, and serve immediately. Any remaining compound butter may be refrigerated for up to 1 week or frozen for longer storage. Accept your standing ovation from the cutlery drawer.