Aus de corral a rodanxes a l'estil de Zuric

Cut the poultry breasts into strips and fry them briefly in the fat and keep warm. Sauté the onions and mushrooms in the pan, dust with flour, deglaze with white wine and cream and season. Let the sauce reduce.

In the meantime, peel the potatoes and rub them through the hash browns. Heat the fat in the pan and add the potatoes. Roast on both sides to a crispy "cake" until golden brown, season with salt and pepper.

To serve, toss the fried poultry strips in the sauce again and season to taste, garnish with chives. Originally, the sliced ​​meat is served with toast. But can easily be served with pasta, rice or polenta. En good! (PS: The Original Züri G'schnätzlets is prepared with veal from the nut and veal kidneys)