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Jägerschnitzel (German:[ˈjɛːɡɐˌʃnɪtsl̩];lit.Tooltip literal translation "hunter's schnitzel") is anAustrian dish made of a roastveal orporkcutlet with asauce made of mushrooms and tomatoes or cream. In regional cuisine the dish can also be aschnitzel made ofbreaded,roastedjagdwurst with tomato sauce andSpätzlenoodles.
To prepare jägerschnitzel in the classic way, an unbreaded veal cutlet is first roasted inbutter. The sauce is made ofshallots soaked inwhite wine and cooked in a tomato sauce, and mixed with slicedchampignons,chanterelles andmorels. A variation of the dish is a shortly[vague] roasted pork cutlet insour cream topped withfried onions, chanterelles andbell pepper.
A German variety of jägerschnitzel consists of a breaded pork cutlet with a dark mushroom cream sauce. It is usually served withfrench fries, noodles orrice.
A common regional variation in eastern Germany is made fromJagdwurst, a type of pork sausage. To prepare jägerschnitzel fromJagdwurst, the sausage is first cut into finger-thick slices, breaded with bread roll crumbs and roasted in cooking oil orclarified butter until crispy and topped withtomato paste,ketchup, or a combination of both. It is usually served with pasta, potatoes (mashed potato, french fries orpotato salad), or served alone as a snack.
The dish was popular during theGDR era, particularly served in volume atcanteens or as aschool meal, often served with vegetables andlecsó.
Media related toJägerschnitzel at Wikimedia Commons