Schnitzel is traditionally made with veal, chicken and other meats, but why not try it with elk, venison or antelope. It’s a simple recipe that tends to keep the meat very tender when cooked and really tastes amazing with some fresh thyme and romano cheese. Serve alongside spaghetti or spaghetti squash and your favorite tomato sauce. Don’t forget to squeeze a little lemon juice over the top of each Schnitzel. Enjoy.
- 1 lb elk loin or round steak (substitute antelope or venison)
- 1 cup sifted flour
- 2 eggs
- 1 1/2 cup breadcrumbs
- 2 tablespoons fresh thyme
- 2 tablespoons Romano or Parmesan Cheese
- 1 teaspoon garlic powder
- salt and pepper (optional)
- 2 tablespoons butter
- 2 tablespoons canola oil
- Lemon Slices
- Cut meat loin into 1/2 inch slices. Place meat into a Ziploc bag and gently pound until 1/4 inch thick. Season with garlic powder, salt and pepper. Let stand until room temperature for 30 minutes.
- Combine breadcrumbs, fresh thyme and cheese on a plate. Sift flour on a separate plate. Blend 2 eggs in a third bowl.
- Using a cast-iron skillet or non-stick pan heat oil and butter to medium-high.
- Coat elk slices in flour, then dip in egg mixture allowing excess to drip off and then coat in breadcrumbs on each side. Cook breaded meat in oil and butter being careful not to over crowd the skillet. When meat is browned on one side, about 3-4 minutes, turn and brown on the other side. Remove, set aside and cook the remaining meat.
Serve with a squeeze of lemon and fresh grated cheese. This recipe pairs well with spaghetti or spaghetti squash and tomato sauce.