Search results
Results from the WOW.Com Content Network
Jägerschnitzel made from jagdwurst with fusilli and tomato sauce. A common regional variation in eastern Germany is made from Jagdwurst, a type of pork sausage.To prepare jägerschnitzel from Jagdwurst, the sausage is first cut into finger-thick slices, breaded with bread roll crumbs and roasted in cooking oil or clarified butter until crispy and topped with tomato paste, ketchup, or a ...
Zigeunerschnitzel ('Romani schnitzel') is a schnitzel with a zigeuner sauce containing tomato, bell peppers, and onion slices. This schnitzel is also called Paprikaschnitzel ('bell pepper schnitzel'), Schnitzel Balkan-Art ('Balkan-style schnitzel') or Schnitzel Budapester Art ('Budapest-style schnitzel').
Wiener schnitzel, a traditional Austrian dish. Wiener schnitzel (/ ˈ v iː n ər ˈ ʃ n ɪ t s əl / VEE-nər SHNIT-səl; German: Wiener Schnitzel [ˈviːnɐ ˈʃnɪtsl̩] ⓘ, 'Viennese cutlet'), sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet.
The perch and Austrian jaeger schnitzel won't let you down either, and the “impeccable” service and big portions will impress. Reviewer rave: "We were a group of 14 and this restaurant blew me ...
Jagdwurst from Tyrol. Jagdwurst (literally hunting sausage) is a German cooked sausage made with finely ground pork sausage meat and coarse chunks of lean pork or pork belly.
The dinner buffet features an all-you-wish schnitzel station with jaeger, franconian, or wiener schnitzel, and a create-your-own cheese spaetzle station. $46.95 for brunch, $49.95 for dinner and ...
Exterior of the vacant shop at Pike Place Market, 2022. Bavarian Meats operated its own delicatessen at Pike Place Market in Downtown Seattle.The shop served German cuisine such as bratwurst, currywurst, knackwurst, [6] Jäger schnitzel with spätzle and knödel, and weiner schnitzel. [7]
À la zingara has sometimes been referred to as singara and zingara sauce. [3] [5] Conversely, à la zingara has also been referred to as separate from zingara sauce, such as in the 2009 book Dictionary of Food authored by Charles Sinclair and published by Bloomsbury Publishing, [4] [a] which has separate entries for à la zingara and zingara sauce, referring to à la zingara as "France In the ...