Hunter schnitzel

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Schnitzel with hunter's sauce and French fries

Jägerschnitzel ( French escalope chasseur ) is a court of the classic cuisine of fried veal or pork cutlets with a mushroom-tomato or mushroom cream sauce . Regionally, a schnitzel made from breaded , fried hunting sausage with tomato sauce and noodles is also known as Jägerschnitzel .

Classic preparation

For preparation in the classic way, veal schnitzel is fried in butter without breading . For the sauce, shallots are sweated, deglazed with white wine , cooked with potato sauce and, according to some recipes, with tomato sauce (see basic sauce ) and finished off with steamed mushrooms , chanterelles and morels . In one variant, briefly seared pork schnitzel is braised in sour cream with fried onions , chanterelles and peppers .

Breaded pork schnitzel with a dark mushroom cream sauce are often offered as hunter schnitzel. Classic side dishes are French fries , pasta or rice .

Jäger schnitzel made from hunting sausage

Jägerschnitzel made from hunting sausage with spirelli and tomato sauce

The variant of the Jägerschnitzel, which originated in the kitchen of the German Democratic Republic , is based on creativity due to a lack of ingredients. At times when schnitzel was in short supply, it was easier to get boiled sausage such as hunting sausage or beer ham made from leftovers of the schnitzel or pork belly . For preparation, the sausage is cut into finger-thick slices, breaded and fried in cooking oil or clarified butter until crispy. For the sauce, tomatoes or tomato paste are sautéed with onions and possibly bacon rind, roux and water are added and everything is cooked to a creamy sauce. The bacon rind is removed before serving. Common side dishes are pasta, potatoes , mashed potatoes , French fries or potato salad . As an alternative to the East German variant of the Jägerschnitzel, Letscho is served as a vegetable side dish .

In the GDR, the classic dish was very popular, especially in canteens for students and workers. Since the canteen food was subsidized by the state , the costs were for many years in two price groups of 0.80 and 1.15 marks .

Web links

Commons : Jägerschnitzel  - Collection of images
Wikibooks: Recipe for Jägerschnitzel  - learning and teaching materials

literature

  • Herbert Frauenberger: East German dishes with history (s) . 2nd Edition. BuchVerlag für die Frau, Leipzig 2017, ISBN 978-3-89798-513-1 , p. 64 f .