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In my post for Chicken Schnitzel with Mushroom Sauce, you may have noticed that I served it with a side of fried shredded potatoes. I guess a neater version of these would be called a “shredded potato pancake”, but I move them around in the pan so much  that they don’t come out like a pancake in the end.

I don’t really have a specific recipe for these – I just put it together as I go along. The general idea is:

1. Shred potatoes (however many you want!) in a food processor:

2. Melt butter in a pan over medium heat:

3. Add potatoes and season with salt and pepper:

4. Every so often, flip/rotate the potatoes until evenly browned.

5. Serve. Here they are with my chicken schnitzel:

That’s it! Very very simple. This is one of the sides I make for Stan when we’re out of pasta, or when I’ve made him too many mashed potatoes!

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While Stas and I were in New Zealand for our honeymoon (late November – earlyDecember 2009), Stas fell in love with Chicken Schnitzel with Mushroom Sauce. When we returned home, I set out to make my own version.

I had made chicken schnitzel before, on many occasions (it’s simply meat covered in breadcrumbs)… but never with the sauce. My goal was for it to be quick and simple, using only a few common ingredients. Afterall, I usually only cook schnitzel when I’m short on time or when the fridge is almost empty.

It was a success on the first try!

Here’s what I did:

Chicken Schnitzel with Mushroom Sauce

1/3 cup all-purpose flour
1 large egg, beaten
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 boneless, skinless chicken breasts (you could also use bonleless pork or turkey – but then you can’t call it “chicken schnitzel” 🙂 )
2 tablespoons butter
3 cups white mushrooms
2 cloves garlic, minced
1 1/3 cups chicken stock
1/3 cup sour cream
1 tablespoon soy sauce
2 tablespoons minced fresh parsley

ingredients

1. Combine flour, salt and pepper in a medium bowl. Place the egg in another bowl. Place chicken breasts on a cutting board, cover with plastic wrap, and pound until thin:

pound the chicken until thin

2. Dredge the chicken breasts in the flour mixture. Gently shake off the excess, then dip them in the beaten egg, then back in the flour. (Doing flour- egg-> flour helps it stick to the chicken, so you’ll have a nice batter when it’s cooked.)

3. In skillet, melt butter over medium-high heat; fry chicken breasts in batches, about 4-5 minutes each side. Transfer to a plate and cover with foil to keep warm.

keep warm

4. In the now-empty skillet, fry mushrooms and garlic until no liquid remains, about 5 minutes.

5. Add reserved flour mixture and cook, stirring for about 1 minute.

fry the mushrooms and garlic, then add flour

6. Stir in stock; bring to a boil, then reduce heat and simmer, stirring, until thickened, about 3 minutes.

7. Add sour cream and soy sauce and stir for about 1 minute.

finished mushroom sauce

8. Pour over schnitzel and sprinkle with parsley.

Serves 4

served with fried potatoes and a salad

See the recipe for those fried potatoes here.

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