Jagerschnitzel - recipe from photo on Mcooker: best recipes

Hunting schnitzel (Jagerschnitzel)

Category: Meat dishes

Kitchen: german

Ingredients
For the FRG variant:
Veal tenderloin	300-400 g
Oil sl.	50 g
Carrot	1 PC.
Celery	1/4 root
Champignons St.	100 g
Flour psh.	1/2 tbsp. l.
Sour cream	2 tbsp. l.
White wine	40 ml
Salt pepper	taste
For the GDR option:
Semi-smoked sausage (boiled is allowed)	2 thick slices
Flour	100 g
Egg	1 PC.
Bread crumbs	2-3 st. l.
Rast. butter or cooking oil	for frying

Cooking method

As you know, today, October 3, Germany celebrates a holiday - the Day of German Unity (Tag der deutschen Einheit). It is a public holiday to commemorate the successful official reunification of West and East Germany on October 3, 1990. During the 45 years preceding this date, the divided German people had very rare contacts and different economies, which could not but be reflected in gastronomic preferences. It should be borne in mind that in the GDR, as it should be in a socialist state, everything was standardized and regulated as much as possible, for example, the list of recommended recipes for public catering enterprises consisted of 300 dishes and was never revised. Of course, no one in the families adhered to these recipes, but the choice of products in stores, being even undoubtedly richer than in the USSR, often influenced the old traditions of German cuisine. For the sake of fairness, it should be noted that during these years the cuisine of the GDR was enriched with borrowings from other countries of the eastern bloc. Such typical acquisitions were hodgepodge and shashlik, which came from the USSR, lecho from Hungary. It is curious that the current German Chancellor Angela Merkel, who lived until her 35 years in the GDR, called these three dishes her still favorite ones ( 🔗).
Well, we will celebrate today the Day of German Unity with a double schnitzel. Double because we will prepare one part of it the way it was customary to cook it in the FRG, and the second part - in accordance with the instructions of the state authorities responsible for food in the GDR. Moreover, both options have the same name: Jägerschnitzel (literally: Hunting Schnitzel).
FRG recipe:
Dry the veal slices with a paper towel, beat evenly on both sides with a hammer. Spice up. Fry in butter over medium heat in a cast iron skillet on both sides until golden brown for only about 10 minutes. Salt, remove from the pan, put in a heat-retaining dish, or wrap in foil. Put finely chopped mushrooms, carrots and celery in a pan, fry until tender, add flour, salt, mix thoroughly, add wine. Cook over medium heat for a few minutes until the sauce thickens. Finally add sour cream, stir and remove from heat. When serving, add a spoonful of sauce to each schnitzel. Serve with mashed potatoes, rice, fresh salad.
Instructions for preparing the GDR variant:
Roll the sausage slices in flour, then in a beaten egg and bread crumbs. Press the crumbs into the surface of the sausage. Fry in hot oil or fat in a pan until crisp and brown. Consume immediately. Serve boiled pasta with tomato sauce as a garnish.