Epcot’s Biergarten Restaurant
Yield: 4 servings.
4 (3-ounce) portions (veal, pork or chicken cutlet)
Salt to taste Black pepper to taste
2 eggs
1/2 cup bread crumbs
Sauce:
4 ounces demi-glaze (dry package classic sauce mix, look for brands such as Knorr)
1 cup large diced onion
1/2 cup large diced plum tomatoes
1 teaspoon 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 tablespoon 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. Sauté until golden brown. Keep warm.
For the sauce, prepare the demi-glaze as directed on the package. Set aside. In a saucepan, sauté the onion. Add large diced tomatoes, garlic, and rosemary and continue to sauté 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 sautéed vegetable mixture to the demi-glaze and let simmer 8-10 minutes. Strain. Sauté 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.