Here's my version that when I tested reminded me of my last trip to Germany. The sauce should be gently flavored, not over seasoned, and somewhat thin compared to thick western style gravy. Yikes!Ī good schnitzel should have a coating that puffs up and separates from the meat when consuming and not adhere like glue. Many used non-traditional ingredients, the sauce was thick and goopey instead of smooth and shiny and one recipe even used jarred gravy. I searched Google for Jagerschnitzel and found the top ranked recipes that were only reasonably acceptable.
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