Jägerschnitzel
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Jägerschnitzel (German for 'hunter's cutlet', in French escalope chasseur) is an Austrian dish made of a roast veal or pork cutlet with a sauce made of mushrooms and tomatoes or cream. In regional cuisine the dish can also be a schnitzel made of breaded, roasted jagdwurst with tomato sauce and Spätzle noodles.
Classic preparation
[edit]To prepare jägerschnitzel in the classic way, an unbreaded veal cutlet is first roasted in butter. The sauce is made of shallots soaked in white wine and cooked in a tomato sauce, and mixed with sliced champignons, chanterelles and morels. A variation of the dish is a shortly[vague] roasted pork cutlet in sour cream topped with fried onions, chanterelles and bell pepper.
A German variety of jägerschnitzel consists of a breaded pork cutlet with a dark mushroom cream sauce. It is usually served with french fries, noodles or rice.
Eastern German variation
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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 combination of both. It is usually served with pasta, potatoes (mashed potato, french fries or potato salad), or served alone as a snack.
The dish was popular during the GDR era, particularly served in volume at canteens or as a school meal, often served with vegetables and lecsó.
Bibliography
[edit]- Herbert Frauenberger: Ostdeutsche Gerichte mit Geschichte(n), Second edition. BuchVerlag für die Frau, Leipzig 2017, ISBN 978-3-89798-513-1, p. 64.
External links
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Media related to Jägerschnitzel at Wikimedia Commons- Jägerschnitzel at Wikibooks
