While the authentic Vienna schnitzel is a veal cutlet, its cousin is a slice from the pork loin. It has to be tendered, turned in flour, egg, and bread crumbs, then tenderly fried with butter in a skillet to achieve the characteristic golden brown color. We serve it with a side of your choice and, if you so wish, with Jägersauce, a mushroom gravy that we cook in house.
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