{"id":12262,"date":"2017-01-24T17:14:46","date_gmt":"2017-01-24T17:14:46","guid":{"rendered":"http:\/\/www.rocksushi.org\/rocksushi\/?p=12262"},"modified":"2017-01-24T17:14:46","modified_gmt":"2017-01-24T17:14:46","slug":"schnitzel","status":"publish","type":"post","link":"https:\/\/rocksushi.org\/rocksushi\/schnitzel\/","title":{"rendered":"<a href=\"https:\/\/www.rocksushi.org\/rocksushi\/funkiesearch?id=210\">  Schnitzel<\/a>"},"content":{"rendered":"<p><a href=\"https:\/\/www.rocksushi.org\/rocksushi\/funkiesearch?id=210\"><br \/>\nSchnitzel<br \/>\n210<br \/>\nIngredients<\/p>\n<p>2 pounds venison tenderloin<br \/>\n1\/4 cup vegetable oil<br \/>\n2 teaspoons bacon drippings<br \/>\n3\/4 cup all-purpose flour<br \/>\n1 teaspoon salt<br \/>\n2 tablespoons lemon juice<br \/>\n1 tablespoon chopped parsley<br \/>\n1\/4 teaspoon freshly ground black pepper<br \/>\n1 egg, lightly beaten<br \/>\n2 tablespoons milk<br \/>\n1 cup dry bread crumbs<br \/>\n1\/2 cup crushed buttery round<br \/>\ncracker crumbs<br \/>\nCut 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.<br \/>\nSTEP 2<br \/>\nIn 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.<br \/>\nSTEP 3<br \/>\nSet 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 &#038; lots of veggies. Tasty! <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Schnitzel 210 Ingredients 2 pounds venison tenderloin 1\/4 cup vegetable oil 2 teaspoons bacon drippings 3\/4 cup all-purpose flour 1 teaspoon salt 2 tablespoons lemon<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"_links":{"self":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts\/12262"}],"collection":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/comments?post=12262"}],"version-history":[{"count":0,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/posts\/12262\/revisions"}],"wp:attachment":[{"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/media?parent=12262"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/categories?post=12262"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rocksushi.org\/rocksushi\/wp-json\/wp\/v2\/tags?post=12262"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}