Elk & Antelope Fried Schnitzel

Elk Schnitzel

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.

Servings 2-3

INGREDIENTS

  • 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

DIRECTIONS

  1. 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.
  2. Combine breadcrumbs, fresh thyme and cheese on a plate. Sift flour on a separate plate. Blend 2 eggs in a third bowl.
  3. Using a cast-iron skillet or non-stick pan heat oil and butter to medium-high.
  4. 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 2-3 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.

Elk Schnitzel

Gently pound meat in a Ziploc bag until 1/4 inch thick

Elk Schnitzel

Cook breaded meat until browned on one side about 3-4 minutes. Turn and continue to cook until done, about 3-4 minutes.

Elk Schnitzel

Elk Fried Schnitzel with fresh thyme and Romano cheese

Yum

Fried Antelope Schnitzel

Substitute Antelope backstrap and crushed whole grain crackers for breadcrumbs.

5 Comments

  • Reply October 7, 2019

    Helen Pare’

    This is a great recipe.
    I had a ton of Elk round in the freezer, so I was looking for a good idea and recipe. I always look on your website for new ideas. I thought that this meat wouldn’t taste that good, but I have to say this recipe made it a great new addition to my favorite dinners. I did marinate in some barbecue sauce for a night, then added all your ingredients, I squirted some lemon juice whilst in my frying pan.
    Served with side of mashed cauliflower, Absolutely Delicious

    Thank you

    • Reply October 7, 2019

      NevadaFoodies

      I’m so glad you found a recipe to utilize that meat. You could make swiss elk steak, elk parmesan and elk steak bites. I like to do these with any and all ‘viddles’ I have left… Always appreciate the feedback – kristy

  • Reply July 3, 2018

    Werner

    I tried this recipe on Blue Wildebeest …. very good!!

    • Reply July 5, 2018

      NevadaFoodies

      I’ve never had Wildebest? Glad it was good and thank you for sharing. ~Kristy

  • Reply March 12, 2017

    scott

    Great recipe! I found the pieces didn’t need quite as long to cook and would imagine it could vary significantly based on exact temperature of stove/oil, exact thickness of pieces, etc. So, my advice to anyone trying this would be, first, make sure your pieces have uniform thickness, and then, try one or two pieces to see how much time is right before putting a whole bunch of pieces in.

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