Schnitzel
| January 24, 2017 | Category: | 0 Comment2 pounds venison tenderloin
1/4 cup vegetable oil
2 teaspoons bacon drippings
3/4 cup all-purpose flour
1 teaspoon salt
2 tablespoons lemon juice
1 tablespoon chopped parsley
1/4 teaspoon freshly ground black pepper
1 egg, lightly beaten
2 tablespoons milk
1 cup dry bread crumbs
1/2 cup crushed buttery round
cracker crumbs
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.
STEP 2
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.
STEP 3
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. Garnish with parsley. With fried potatoes & lots of veggies. Tasty!