You know it’s mid-March when Spring starts stirring under her snowy blanket and Green Cabbage goes on sale at Fairway. This Sunday is St. Patrick’s Day, the annual beer-feast that’s liable to get sloppy without the proper nourishment to accompany it. So what’s it going to be?
How to make proper Jägerschnitzel, or “hunter’s cutlet” in German, is the subject of much debate, or perhaps simply much variation. We read up on the controversy–breaded or unbreaded? pork or veal?–and, although these are matters of personal taste as much as authenticity, we decided to weigh in.
A quote from Das Bierhaus’ dinner menu: “We dedicate 100% of our draft lines to German biers.” Alright, looks like my work here is done…see ya in Burlington.