Schnitzel with Hunter Sauce – Biergarten – EPCOT
Perfect for Oktoberfest or any time you are hankering for German fare.
  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.
  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.​

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