- 1 1/2 pounds of Venison Backstrap/ Fillet
- 1/2 cup Flour,seasoned with salt and pepper
- 2 Eggs, beaten
- 1 cup Dried breadcrumbs
- Olive oil for frying
Flatten it. Holding a sharp knife parallel to the working surface, cut the fillet into slices 3cm thick. Now butterfly each slice (don’t cut through it completely). Fold each butterflied slice open, put it between two layers of cling wrap and use a meat tenderizer or rolling pin to flatten it – which gives you a piece of meat that is suitable for schnitzel.
Production line. Put three soup plates next to one another on your work surface – put the seasoned flour in the first one, the beaten egg in the second and the breadcrumbs and parsley in the third. One by one, coat each piece of meat with flour, dip it in the beaten egg, and coat it with breadcrumbs and parsley.
Put the schnitzels in the fridge for an hour (they shouldn’t touch).
Heat the oil in a frying pan, and fry until golden brown. Dish up with lemon wedges.
This recipe would work for chicken and beef too.