in Germany

GDR-style hunter's schnitzel

updated

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Ingredients for 2 servings:

  • 250 g spirelli or fusilli
  • 4 slice(s) of hunting sausage, approx. 1 cm thick
  • some flour
  • 1 egg(s), beaten
  • breadcrumbs
  • Oil for frying
  • 100 g butter
  • 250 g ketchup
  • 150 ml water
  • 2 tbsp tomato paste
  • 2 tbsp flour
  • Sugar
  • salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Coat the sausage slices first in flour, then in the beaten egg, and finally in the breadcrumbs. Fry the breaded slices in a pan with hot oil until golden brown on both sides. For the sauce, melt the butter in a saucepan, stir in the tomato paste, and then stir in the flour. While stirring constantly, add the water, followed by the ketchup. Season to taste with sugar, salt, and pepper. While the sauce is cooking, cook the pasta according to the package instructions. Serve everything together.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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