Venison Schnitzel recipe
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Ingredients
- 2 pounds venison tenderloin ¼ cup vegetable oil 2 teaspoons bacon drippings ¾ cup all-purpose flour 1 teaspoon salt ¼ teaspoon freshly ground black pepper 1 egg, lightly beaten 2 tablespoons milk 1 cup dry bread crumbs ½ cup crushed buttery round cracker crumbs 2 tablespoons lemon juice
Nutrition Info
- 669.5 caloriescarbohydrate: 42.9 gcholesterol: 242.2 mgfat: 26.7 gfiber: 2.1 gprotein: 60.4 gsaturatedFat: 6.5 gservingSize: -sodium: 988.3 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Venison Schnitzel
Directions
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Cut tenderloin into 1/2 inch steaks. Slice each steak in half horizontally, from the smallest toward the largest side, until there is only a very small section keeping the two halves connected. Slice a few small scores on the outer edges of each steak to prevent them from curling up when frying.
Preheat oil and bacon drippings in a large heavy skillet over medium high heat. In a large shallow dish, combine flour, salt and pepper. In a separate shallow bowl, beat together egg and milk. In another shallow dish, combine bread crumbs and cracker crumbs.
Dredge the steaks in the seasoned flour, and using a meat mallet, pound them down to just slightly less than their 1/4 inch thickness. Dip the steaks in the egg mixture, then coat each steak on both sides with the crumbs. Set aside on a clean plate. When all steaks are evenly coated, place prepared steaks gently in a single layer into the hot oil.
Fry steaks for 2 to 3 minutes on each side, or until golden brown. Drain on paper towels. Sprinkle each steak lightly with lemon juice.