Serving Up Small Batch Happiness
Jägerschnitzel, or hunter’s cutlet, is typically made with pork and served with a mushroom gravy. I decided to break tradition and serve it with thin pounded chicken instead. When paired with a hearty red wine mushroom sauce, the combination is delicious.
Sehr gut!
I'm a professional photographer and storyteller based in Portland, Oregon. I'm also a globetrotting foodie and culinary explorer. I'm obsessed with bold seasonings and take pride in my ever-growing spice collection. As a self-taught home chef/baker, I occasionally share the kitchen with two amazing sous chefs (my husband and young daughter). When I'm not behind the camera, you'll find me planning my next flavor adventure, whether it be on the road or in my kitchen.