I'll never understand this typically German thing of soaking a nice crispy breading with Sauce. But, guten Appetit anyway ;)
The sauce should be thick so it doesn't immediately soak. The meal needs to be eaten fresh.
It's no different than dipping sauce on fried ragoons, pakora, samosa, etc.
Im partial to just a bit of lemon myself. That sauce looks like it could be nice but put it on the side and preserve the crisp!
Jägerschnitzel ist a bit different:
- Non-breaded meat
- Cream based sauce (no mustard)
- Mushrooms in the sauce
Originally? Yes, it's non-breaded. People (including Germans) seem to think that a Schnitzel has to be breaded.
This is probably because of Wiener Schnitzel but traditionally there are a lot of unbreaded Schnitzel
as someone from austria this has to be against the geneva convention, im sure they have a paragraph in there somewhere
For all those wondering, it was still crispy when I ate it, and the sauce was delicious. Also those are pickled red onions on the side.