2018 Austria GP: Chicken Schnitzel and Egg Noodles
My real proud moment of this weekend was having both my parents and my husband's parents under one roof, all eating chocolate cake. I love having family near enough to visit, who wish to spend time together, and who can all enjoy a little cake on a Sunday afternoon.
For Austria, I had to make the famous Sachertorte. It turned out well enough given I had never made glaze before. All I can say is that it was a tasty mess. And that the cake itself was scrumptious. See the post and recipe: Sachertorte. (coming soon!)
For our meal for Austria I kept it simple. I made my tried and true Chicken Schnitzel and a side of Egg Noodles with Mushroom Butter Sauce. This meal comes together fast and is much more than you would expect for the effort involved, especially with a nice grainy mustard to dip your chicken in.
Egg Noodles with Mushroom Butter Sauce
Adapted from Rachel Ray, Passport to Vienna
1/2 pound wide egg noodles
2 tablespoons butter
15 cremini mushrooms, sliced
1 large shallot, finely chopped
A handful fresh parsley, chopped
Salt and pepper
Cook egg noodles until al dente, drain and set aside. Add butter to a sauté pan, when hot add sliced mushrooms and shallot, cook over medium heat until tender, 3-4 minutes. Toss noodles with muchrooms, add parsley, salt and pepper. Serve hot.