A group of investors wanted to open an authentic German restaurant in the beautiful Texas Hill Country. They asked me to be their executive chef. Sure, sounds like fun!
Our menu featured some of the typical German specialties: bratwurst, sauerkraut, red cabbage, rouladen, pork roast, dumplings, wiener schnitzel, and, of course - jaegerschnitzel...lightly pounded cutlets from a pork loin, sauteed to a golden brown, and served with a mushroom sauce.
One evening I was called to a table in the dining room. A guest was upset and wanted to have a word with the chef...
"Excuse me - you want to call yourself a German restaurant and you don't even know how to prepare a Jaegerschnitzel?"
Um...what do you mean, Sir? (Me, still polite and curious.)
"This ain't no Jaegerschnitzel!"
Oh yes it is, Sssir. (You know...how cops say "Sir".)
"Listen...I've had them in a lotta places all over Texas, and if I know one thing it's that a Jaegerschnitzel is breaded!"
Instead of running him through the meat tenderizer, I sat down and explained why he is wrong, and why I should know better because of my personal background and professional expertise.
He finally proved his complete comprehension by simply stating, "I want mine breaded."
Upon further research---and to be somewhat fair to this guest---I found out that most German restaurants in Texas serve Wiener Schnitzels (breaded) with mushroom sauce and then call them "Jaegerschnitzels". Oh well...they sure taste good...so, why not?