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Venison Jaeger Schnitzel (hunter's Cutlets)

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“A tasty and fairly simple recipe. I use elk or venison steaks. I have served this to company with great results.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Gravy.
  2. In 2 quart Saucepan melt butter and sautee shallot until transparent. Add mushrooms and stir occasionally until mushrooms are tender.
  3. 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.
  4. Cutlets.
  5. 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.
  6. 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.
  7. Sprinkle finished steaks with lemon juice and pour gravy over. Garnish with parsley and lemon wedges.
  8. Enjoy!

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