Venison Schnitzel Recipe

Cooking Directions

• STEP 1.Place the venison cutlets between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
• STEP 2.Season the venison cutlets with salt and pepper. Dredge them in flour, dip them in beaten eggs, and coat them in breadcrumbs.
• STEP 3.Heat oil in a large skillet over medium heat. Fry the breaded venison cutlets until they are golden brown and cooked through.

Cooking Tips

• To ensure even cooking, make sure the venison cutlets are pounded to an even thickness.
• For extra flavor, you can add spices like paprika or garlic powder to the breadcrumbs.
• Serve the venison schnitzel with a side of lingonberry sauce or cranberry sauce for a tangy accompaniment.

Storage and Serving

• Leftover schnitzel can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the schnitzel in a preheated oven at 350°F for about 10 minutes or until heated through.