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.

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.

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.

• Herbert Frauenberger: Ostdeutsche Gerichte mit Geschichte(n), Second edition. BuchVerlag für die Frau, Leipzig 2017, ISBN 978-3-89798-513-1, p. 64.

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• Jägerschnitzel at Wikibooks