Recipe Schnitzel with Hunter Sauce from the Biergarten Restaurant in EPCOT

    Today’s recipe is for the schnitzel at Epcot’s Biergarten Restaurant in the German pavilion. The dish is offered with a hunter sauce, a classic brown sauce consisting of mushrooms, shallots and white wine and sometimes tomatoes and parsley. French cookbooks refer to it as a chasseur sauce. However, the dish can be served with freshly squeezed lemon juice as well.

    Schnitzel is the German word for “cutlet,” usually describing meat that is dipped in egg, breaded and pan-fried. Any variety of meat can be used — veal, pork, or chicken.

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    Schnitzel with Hunter Sauce - Biergarten - EPCOT
    Perfect for Oktoberfest or any time you are hankering for German fare.
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Course Main Dish
    Cuisine German
    location Biergarten, Epcot
    Servings
    servings
    Ingredients
    Schnitzel
    • 4 - 3 oz. portions veal Can substitute chicken, or pork cutlets,
    • Salt and Pepper to taste
    • 2 each eggs
    • 1/2 cup bread crumbs
    Sauce
    • 4 ounces demi-glaze (dry package classic sauce mix look for brands such as Knorr)
    • 1 cup diced onion
    • 1/2 cup plum tomatoes large diced
    • 1 teaspoon minced garlic
    • 2 each rosemary sprigs fresh
    • 4 cups Water
    • 1 cup sliced mushrooms
    • 1/2 cup plum tomatoes small diced
    • Salt and Pepper to taste
    • 1 tablespoon freshly chopped parsley
    Sauce:
    • 1 tablespoon freshly chopped parsley
    Course Main Dish
    Cuisine German
    location Biergarten, Epcot
    Servings
    servings
    Ingredients
    Schnitzel
    • 4 - 3 oz. portions veal Can substitute chicken, or pork cutlets,
    • Salt and Pepper to taste
    • 2 each eggs
    • 1/2 cup bread crumbs
    Sauce
    • 4 ounces demi-glaze (dry package classic sauce mix look for brands such as Knorr)
    • 1 cup diced onion
    • 1/2 cup plum tomatoes large diced
    • 1 teaspoon minced garlic
    • 2 each rosemary sprigs fresh
    • 4 cups Water
    • 1 cup sliced mushrooms
    • 1/2 cup plum tomatoes small diced
    • Salt and Pepper to taste
    • 1 tablespoon freshly chopped parsley
    Sauce:
    • 1 tablespoon freshly chopped parsley
    Instructions
    Meat
    1. Pound desired meat cutlet to tenderize.
    2. Rub in salt and pepper.
    3. Beat egg and dip each cutlet in the egg then the bread crumbs.
    4. Saute until golden brown.
    5. Keep warm.
    Sauce
    1. Prepare the demi-glaze as directed on the package.
    2. Set aside.
    3. In a saucepan, saute the onion.
    4. Add large diced tomatoes, garlic, and rosemary and continue to saute until the onions are golden brown.
    5. Pour water to another saucepan and add the prepared demi-glaze sauce mix.
    6. Bring to a boil, stirring constantly.
    7. Reduce the heat and simmer 3 to 5 minutes, stirring occasionally until it thickens.
    8. Add the sauteed vegetable mixture to the demi-glaze and let simmer 8 to 10 minutes.
    9. Strain.
    10. Saute the mushrooms in a skillet.
    11. Add small diced tomatoes and cook until there is a little liquid left in the skillet.
    12. Season with salt and black pepper.
    13. Add the chopped parsley.
    14. Mix with the demi-glaze sauce.
    To serve
    1. Place prepared cutlet on plate
    2. Spoon tomato and mushroom sauce over cutlet.​
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!

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