During the time when there were 2 Germany's. In the West for a schnitzel/cutlet either pork or veal is used. After cooking it, a creamy mushroom sauce is put on top and served.
In the German Democratic Republic meat, especially veal was hard to come by. A completely different dish was created that just had the name in common.
There is a sausage that is called Hunter sausage and it is known in all of Germany.
Taking a thick slice and coating it with breadcrumbs and frying it like a cutlet and serving it on top of spirally pasta with a tomato sauce.
I watched that on TV a couple of days ago and was intrigued.
Recipe for 2:
2 2cm slices or hunter sausage or bologna sausage
3 tbsp flour
1 egg
5 tbsp breadcrumbs
Salt and pepper
Oil for frying.
160 g spirally pasta
Tomato sauce
