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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.
Schnitzel with Hunter Sauce - Biergarten - EPCOT
Perfect for Oktoberfest or any time you are hankering for German fare.
Pound desired meat cutlet to tenderize.
Beat egg and dip each cutlet in the egg then the bread crumbs.
Saute until golden brown.
Prepare the demi-glaze as directed on the package.
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.
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.
Mix with the demi-glaze sauce.
Place prepared cutlet on plate
Spoon tomato and mushroom sauce over cutlet.