Venison Jaeger Schnitzel (hunter's Cutlets)

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Gravy.
  • In 2 quart Saucepan melt butter and sautee shallot until transparent. Add mushrooms and stir occasionally until mushrooms are tender.
  • While mushrooms are sauteeing, in a separate bowl combine stock (cold) and 1/4°C Flour. Gradually stir into pan. Bring to a bubble and stir continually until thickened. Stir in Seasoned salt and remove from heat and set aside.
  • Cutlets.
  • In 3 shallow dishes put 1/3 C flour, seasoned with salt & pepper in one, beaten eggs in another, and breadcrumbs in the last. Dip each pounded cutlet into the flour, then the eggs, then the breadcrumbs.
  • Heat oil in a 12 inch skillet and cook the steaks 4 to 6 minutes turning once until browned. Remove to paper towels then put on serving platter.
  • Sprinkle finished steaks with lemon juice and pour gravy over. Garnish with parsley and lemon wedges.
  • Enjoy!
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