Traditionally, a Wiener Schnitzel is a breaded veal cutlet served with a lemon wedge and a green salad.

My Viennese mother taught me a much tastier and juicier version of this classic Austrian recipe: a lightly pounded slice of pork loin coated with seasoned flour, egg wash and bread crumbs. I think I improved upon the breading by using a heartily seasoned mix of Japanese panko crumbs and ground almonds. A touch of cayenne and red pepper flakes adds even a bit of heat to this concoction.

This is the kind of Wiener Schnitzel we’ll serve at our Bavarian Bistro!

Jaegerschnitzel, however, is traditionally served unbreaded and with a brown mushroom (“Jaeger-style”) sauce.

It seems that the good folks in Texas came to prefer a combo version as it is served in popular German restaurants across our great state: breaded schnitzel with “Jaeger Sauce”. So that’s what you will find at the Bavarian Bistro – we’ll offer a huge, tasty, crunchy, little spicy Wiener Schnitzel and you’ll tell us if you want some mushroom sauce with it. Or not. Easy. Good!

For further (mouth-watering) reading on this yummy subject – and a delicious Wiener Schnitzel recipe – I recommend that you visit my blog post: “Schnitzel Weiner? No. Wiener Schnitzel? Yes!”

Here are some time savers of astonishingly-good quality (jaeger sauce mixes, schnitzel kit):


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