Recipe Schnitzel with Tomato and Mushroom Sauce Biergarten Germany Epcot


4 3 oz. portions of Veal, Chicken, or Pork Cutlets
Salt and Black Pepper to taste
2 Eggs
1/2 cup Bread Crumbs


4 oz. Demi-glaze (dry package classic sauce mix, look for brands such as Knorr)
1 cup diced onion
1/2 cup large diced plum tomatoes
1 tsp. minced garlic
2 fresh rosemary sprigs
4 cups water
1 cup sliced mushrooms
1/2 cup small diced plum tomatoes
Salt and Pepper to taste
1 tbsp. freshly chopped parsley


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.

For the sauce, 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 3-5 minutes, stirring occasionally until it thickens. Add the sauteed vegetable mixture to the demi-glaze and let simmer 8-10 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.

To serve, place prepared cutlet on plate and spoon tomato and mushroom sauce over cutlet.