Jägerschnitzel

The first version in its article is unbreaded veal with a tomato sauce, not breaded pork with cream.

Veal. Not vegetarian — contains veal.

Ingredients

• 4 veal cutlets, about 150 g each, beaten thin
• 40 g butter
• 3 shallots, chopped fine
• 150 ml dry white wine
• 300 g field mushrooms, sliced
• 100 g chanterelles
• 20 g dried morels, soaked and chopped
• 400 g tomatoes, chopped, or passata
• 1 teaspoon salt
• black pepper
• 2 tablespoons parsley, chopped

Method

1. THE FIRST VERSION IN ITS ARTICLE IS UNBREADED VEAL WITH A TOMATO SAUCE, NOT BREADED PORK WITH CREAM. The opening preparation section is explicit: AN UNBREADED VEAL CUTLET IS FIRST ROASTED IN BUTTER, and THE SAUCE IS MADE OF SHALLOTS SOAKED IN WHITE WINE AND COOKED IN A TOMATO SAUCE, AND MIXED WITH SLICED FIELD MUSHROOMS, CHANTERELLES AND MORELS.
2. WHICH IS THE OPPOSITE OF WHAT IS USUALLY SERVED UNDER THE NAME. The article says so in the next breath: A COMMON VARIETY CONSISTS OF A BREADED PORK CUTLET WITH A DARK MUSHROOM CREAM SAUCE. Breaded pork and cream, against bare veal and tomato -- the same name on two different dishes, and this page writes the first.
3. THERE ARE FOUR IN ALL, WHICH IS WORTH KNOWING BEFORE YOU ORDER ONE. The third sits in the same paragraph: A VARIATION OF THE DISH IS A SHORTLY ROASTED PORK CUTLET IN SOUR CREAM TOPPED WITH FRIED ONIONS, CHANTERELLES AND BELL PEPPER.
4. AND THE FOURTH HAS NO CUTLET AT ALL. Its Eastern German variation is made from JAGDWURST, A TYPE OF PORK SAUSAGE, and it has a method of its own: the sausage is 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. The lede pairs it with spätzle, as on its own page; the section says pasta or potatoes, and that it was served in volume in canteens and as a school meal.
5. BEAT THE CUTLETS THIN AND DRY THEM. Half a centimetre, between film, with the flat of a mallet. Unbreaded meat must be dry or it will not take colour.
6. ROAST THEM IN BUTTER, THREE MINUTES A SIDE, AND TAKE THEM OUT. The article's word is roasted and in a pan that means hard and brief. They finish in the sauce's warmth, not in the sauce.
7. THE SHALLOTS GO INTO THE SAME PAN AND THE WINE LIFTS EVERYTHING OFF IT. Soaked in white wine is the article's phrase, and reduced by half is the practical one.
8. THE MUSHROOMS IN THREE KINDS AND IN THAT ORDER. Field mushrooms first for five minutes to give up their water, then chanterelles, then the soaked morels with a spoon of their soaking liquid.
9. THE TOMATO GOES IN LAST AND COOKS TWENTY MINUTES. It should coat rather than pool, and it should still taste of tomato.
10. RETURN THE CUTLETS FOR TWO MINUTES ONLY, WITH THE PARSLEY. Any longer and thin veal goes grey and tight.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Germany · All recipes