East German Jägerschnitzel with Macaroni and Tomato Sauce

Method

You'll needlarge pot (about 4 l), medium saucepan, large frying pan, 3 shallow dishes, whisk, paper towels

1. Prepare

   Peel the onion and dice it finely, about 5 mm. Pull the casing off the Jagdwurst slices all the way around, otherwise they curl up in the pan. Bring about 3 l of water with the salt to a boil in the large pot for the pasta.

2. Start the sauce

   Melt the butter in the medium saucepan over medium heat. Sweat the onion for 3–4 min until translucent. Dust with the flour, stir for 1 min, then stir in the tomato paste and cook for 1 more min.

3. Simmer the sauce

   Whisk in the vegetable stock a little at a time so no lumps form. Stir in the ketchup, sugar and paprika. Simmer uncovered over low heat for 10–12 min until the sauce is smooth and thick, stirring now and then. Season with salt.

4. Cook the pasta

   Meanwhile, add the macaroni to the boiling salted water and cook until al dente according to the package, usually 9–11 min. Drain in a colander.

5. Bread the slices

   Set out three shallow dishes: the flour in the first, the eggs beaten with a pinch of pepper in the second, the breadcrumbs in the third. Dredge each slice in flour and tap off the excess, dip it in egg, then coat it all over in breadcrumbs. Press the coating on lightly.

6. Fry

   Heat the oil in the large pan over medium-high heat. Fry the slices in batches for 2–3 min per side until the crust is golden and crisp. Drain briefly on paper towels.

7. Serve

   Divide the macaroni among four plates and spoon plenty of tomato sauce over it. Lay two Jägerschnitzel next to it and serve right away.