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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servings
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- 4 - 3 oz. portions veal Can substitute chicken, or pork cutlets,
- Salt and Pepper to taste
- 2 each eggs
- 1/2 cup bread crumbs
- 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
- 1 tablespoon freshly chopped parsley
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Ingredients
Schnitzel
Sauce
Sauce:
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- Pound desired meat cutlet to tenderize.
- Rub in salt and pepper.
- Beat egg and dip each cutlet in the egg then the bread crumbs.
- Saute until golden brown.
- Keep warm.
- Prepare the demi-glaze as directed on the package.
- Set aside.
- In a saucepan, saute the onion.
- Add large diced tomatoes, garlic, and rosemary and continue to saute until the onions are golden brown.
- Pour water to another saucepan and add the prepared demi-glaze sauce mix.
- Bring to a boil, stirring constantly.
- Reduce the heat and simmer 3 to 5 minutes, stirring occasionally until it thickens.
- Add the sauteed vegetable mixture to the demi-glaze and let simmer 8 to 10 minutes.
- Strain.
- Saute the mushrooms in a skillet.
- Add small diced tomatoes and cook until there is a little liquid left in the skillet.
- Season with salt and black pepper.
- Add the chopped parsley.
- Mix with the demi-glaze sauce.
- Place prepared cutlet on plate
- Spoon tomato and mushroom sauce over cutlet.
Sid Philips is a father of two and a loving husband. He currently resides in Pennsylvania and has been a fan of Disney since his parents took him there in 1980! Sid has visited multiple Disney parks around the world and loves each one!
Before You Go:
Nudel Gratin Recipe From The Biergarten in Epcot
Apple Strudel recipe from Biergarten, Germany in Epcot
Nudel Gratin Recipe From The Biergarten in Epcot
Recipe for Lemon Chicken from Restaurant Marrakesh in The Morocco Pavilion at Epcot
Recipe for Beef Brewat Rolls from Restaurant Marrakesh in The Morocco Pavilion at Epcot
Recipe for Beef Shish Kabobs from Restaurant Marrakesh in the Moroccan Pavilion at Epcot
Recipe for Brochette of Chicken Kabobs from Restaurant Marrakesh in the Moroccan Pavilion at Epcot
Recipe Sauteed Shrimp and Scallops with Creamy Lobster Sauce from Be Our Guest Restaurant in the Magic Kingdom
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