WIENER SCHNITZEL
If you've never pounded your own cutlets before, read the directions below before you start. It really helps to have a rubber mallet or a meat mallet around, but you can use an empty wine bottle or a small pot. Lemons are a must here, and remember that real wiener schnitzel does not have a sauce.
Provided by Hank Shaw
Categories lunch Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Set out a work surface and place a slice of veal loin, pork loin, chicken breast or a slice of turkey breast in a freezer bag. Pound the meat out into a very thin cutlet, about 1/8 inch thick. Take your time, hitting the meat with about the same force as knocking on a door. Work from the center of the meat outward. If you are using pheasant or chicken, you will need to pound the thick end of the breast more than the thin end; pork or veal medallions should be evenly cut. Do one breast at a time.
- Preheat the oven to 200°F. Place a cooling rack over a baking sheet in the oven; this is for the schnitzels as they come out of the frying pan. Salt the cutlets well on both sides. Set up a breading station. Put the flour in a large tray, plate or shallow bowl. Do the same for the beaten eggs and milk, and then the breadcrumbs. Put the lard or clarified butter in the frying pan and turn the heat to medium-high. You want to fry at a temperature of about 325°F to 350°F.
- When the fat is ready, dredge a cutlet in flour, press it in well, then shake off the excess. Dredge it in egg-milk mixture, then the breadcrumbs. Do not press the breadcrumbs into the meat. Immediately put the breaded cutlet into the hot fat. Shake the pan a little to make sure the schnitzel does not stick to the bottom. The cutlet should float in the hot fat. Repeat quickly with as many cutlets as will fit in your pan, but don't crowd the pan.
- Fry the schnitzels until they are golden brown, about 2 minutes per side. As the first side is cooking, spoon hot fat over the other side. This will speed up the cooking process. Flip only once. When the schnitzels are done, put them in the oven on the baking sheet and repeat until you're done.
Nutrition Facts : Calories 451 kcal, Carbohydrate 43 g, Protein 45 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 214 mg, Sodium 337 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
VENISON SCHNITZEL
I don't have a clue where my Dad got this particular recipe, but he used to build it during hunting season when we had fresh venison (elk, antelope, mule or whitetail deer), 'hanging and aging'. I still make it when the opportunity presents itself.
Provided by Clint Wigen
Categories Meat and Poultry Recipes Game Meats Venison
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 669.5 calories, Carbohydrate 42.9 g, Cholesterol 242.2 mg, Fat 26.7 g, Fiber 2.1 g, Protein 60.4 g, SaturatedFat 6.5 g, Sodium 988.3 mg, Sugar 2.8 g
VENISON JAEGER SCHNITZEL (HUNTER'S CUTLETS)
A tasty and fairly simple recipe. I use elk or venison steaks. I have served this to company with great results.
Provided by CookbookCarrie
Categories Deer
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 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!
More about "venison schnitzel recipes"
VENISON SCHNITZEL RECIPE - ANDREW DWYER - THE CAST …
From andrewdwyer.com
Estimated Reading Time 3 mins
- Place seasoned flour in a bowl, beaten egg in another bowl and panko tossed with paprika in another bowl
- Coat venison with flour, then egg then pat with panko thickly all over and rest in refrigerator covered for up to 2 hours.
- Meanwhile heat 2 tablespoons of oil in heavy saucepan and fry onion and garlic for 4-5 minutes until slightly browned.
- Add cabbage and stir until combined. Add caraway and stir. Put lid on and turn heat down to simmer for 15 minutes stirring frequently. Season to taste.
JAGERSCHNITZEL RECIPE - A RECIPE FOR GERMAN …
From honest-food.net
Estimated Reading Time 6 mins
- Place the meat between two pieces of plastic wrap and pound until it is about 1/8 inch thick. Do this firmly, but don't wail on the meat or you will tear it. Trim the cutlets to an even shape if you want.
- Set a large sauté pan over high heat for 1 minute, then add the mushrooms to the hot, dry pan. Shake them around so they don't stick too much and cook the mushrooms until they give up their water, about 3 or 4 minutes. Add 2 tablespoons of the bacon fat and onions and stir-fry everything until the onions begin to brown, about 3 minutes. Remove the mushrooms and onions and set aside.
- Dust the cutlets in flour if you want to. Add the remaining bacon fat to the sauté pan and let it heat up over medium-high heat. Do not let it smoke. Sear the cutlets for 90 seconds on the first side. Keep them from curling up with a spatula. Flip the cutlets and sear another 90 seconds for medium doneness. Remove the cutlets to a plate. (If you have a lot of them, set the plate in the oven and set it to "warm.")
- Add the 2 tablespoons flour and mix with the fat in the pan. Turn the heat to medium and let the flour-and-fat mixture cook until it is the color of coffee-with-cream. Slowly pour in the stock, plus any juices that have come off the cutlets while they rest. You should have a thick gravy. If it is thin, let this boil down a minute or two. If it is really thick, turn off the heat, wait for the sauce to stop bubbling and stir in the cream. Add the mushrooms and onions back to the pan and toss to coat in the sauce. Add salt and black pepper to taste. Pour this over the cutlets and serve at once.
GRANDMA KAY'S VENISON SCHNITZEL - MI COOP KITCHEN
From micoopkitchen.com
Estimated Reading Time 1 min
AUTHENTIC WIENER SCHNITZEL RECIPE
From thespruceeats.com
Estimated Reading Time 6 mins
VENISON SCHNITZEL - HOW TO COOK MEAT
From howtocookmeat.com
WHOLE30 EVERYTHING VENISON SCHNITZEL - THE ...
From semiconservativegranolagirl.com
Estimated Reading Time 5 mins
- Place chops between two pieces of plastic wrap and pound thin with a meat mallet. About 1 minute each chop to make thin cutlets about ¼ inch thick. Work in batches.
- "Marinate" the pounded venison cutlets in the beaten eggs for at least half an hour, but all day is fine.
VENISON KATSU SANDWICH – DUNCAN NZ VENISON
From duncan-nz.com
Cook Time 15 minsPrep Time 30 mins
- Remove the venison from the vacuum bag, pat dry with a paper towel. Slice the venison fillets into steaks 1/2 inch thick.
- Mix all the marinade ingredients together in a bowl. Marinate the venison slices in the mixture for 10 minutes.
- Place the flour, egg and panko crumbs into separate shallow dishes. Coat the venison in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides. Set aside for frying.
- Combine the egg yolk, blackcurrant, sugar, vinegar, mustard and 1/2 teaspoon salt in a medium bowl. Whisk until blended, about 30 seconds. Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, in a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in a very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes.
THESE 10 VENISON DINNERS WILL KNOCK YOUR SOCKS OFF ...
From allrecipes.com
Estimated Reading Time 5 mins
DELICIOUS VENISON RECIPES – DUNCAN NZ VENISON
From duncan-nz.com
Estimated Reading Time 1 min
VENISON JAGERSCHNITZEL, WEINER SCHNITZEL AND MORE – …
From brokenarrowranch.com
Estimated Reading Time 1 min
VENISON SCHNITZEL RECIPE | VENISON, SCHNITZEL RECIPES ...
From pinterest.com
VENISON SCHNITZEL - VENISON
From worldrecipes.org
VENISON SCHNITZEL RECIPE | YUMMLY | RECIPE | SCHNITZEL ...
From pinterest.nz
VENISON SCHNITZEL RECIPE | YUMMLY | RECIPE | VENISON ...
From pinterest.ca
VENISON SCHNITZEL | RECIPE | SCHNITZEL RECIPES, DEER ...
From pinterest.ca
VENISON SCHNITZEL RECIPE - ALL THE BEST RECIPES AT …
From crecipe.com
VENISON SCHNITZEL RECIPE - ALL RECIPES
From recipesfresher.com
VENISON SCHNITZEL WITH SALSA VERDE - A STEP BY STEP …
From youtube.com
MOUTH WATERING AUSTRALIAN VENISON / DEER SCHNITZEL …
From youtube.com
VENISONJAEGERSCHNITZELHUNTERSCUTLETS RECIPES
From tfrecipes.com
VENISON SCHNITZEL | RECIPE | SCHNITZEL RECIPES, DEER ...
From pinterest.se
VENISON SCHNITZEL RECIPE - HEALTHY MEAL PREP
From mealpreprs.com
VENISON SCHNITZEL | RECIPE | VENISON, SCHNITZEL RECIPES ...
From pinterest.co.uk
VENISON SCHNITZEL- TFRECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love