We have been making venison schnitzel for years. The key to a good schnitzel is thin cutlets that are triple dredged in breading. And, of course that usually means flour. And it’s delicious.
However, if you are looking for a Whole30 schnitzel, then you need an alternative. During our last round of Whole30, I discovered the joys of using cassava flour for breading gluten-free, grain-free foods.
And if you are going to make venison schnitzel Whole30, why not add a little everything seasoning to make it just right.
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Everything Venison Schnitzel
We love our everything seasoning around here. We regularly use Everything Seasoning Dry Rub to grill meat or to smoke meat (in our electric smoker). However, this recipe doesn’t use a regular everything seasoning because I wanted a smoother consistency. Instead of using our dry rub recipe or a store bought version, we are using granulated garlic and onion powder. That way, you get the flavor without fear of burning the dried minced garlic or onions.
The other key to this recipe (at least in making it Whole30) is cassava flour. It has a lovely silky texture which is perfect for breading. You can make it with regular flour if you prefer.
Preparing the Venison Schnitzel
Start by using a meat mallet to pound the venison chops into thin cutlets. (I like the Oxo meat tenderizer.) Your work surface will stay cleaner if you put the chops between two layers of plastic wrap and use the smooth side of the mallet.
Sprinkle the meat with salt and pepper.
In a shallow baking dish, like a 9 x 13, beat the eggs. Add the meat to the beaten eggs and put aside for half an hour or more. We have let them sit for several hours before moving on.
Then in a shallow dish (pie plates work awesome for this), mix (cassava) flour, granulated garlic, onion powder, sesame seeds, mustard seeds and poppy seeds until the seeds have been distributed throughout the flour.
Dredge the meat in the flour mixture and set aside for about 10 minutes. This will allow the flour to soak in. They should start to look wet again. Dredge them again. Set aside again while you are preparing the pan.
Heat some olive oil or coconut oil in a heavy bottom skillet (like a cast iron one). Line a cooking sheet with parchment paper and preheat the oven to 250º F.
Once the oil has started to smoke, you can dredge the cutlets a third time.
Add thrice (don’t you love that word!) dredged cutlets to the hot skillet. Cook on each side 3-5 minutes. I like to wait until the blood starts to puddle on the top of the cutlet before flipping. That way you get a good crisp on the bottom side without over cooking. Work in batches. Place the cooked schnitzel cutlets on the cooking sheet and keep warm in the oven. Continue to cook the rest of the cutlets.
What’s for Dinner
We love to serve this venison schnitzel with Everything Roasted Potatoes and Old School Red Cabbage, Apples and Bacon. This recipe is from Teri Turner’s Whole30 endorsed cookbook No Crumbs Left. And it is delicous.
We hope that you enjoy these Whole30 Everything Venison Schnitzel Cutlets. It’s definitely worth the effort! Looking for more great venison recipes, check out our venison page here. It is all things venison.
Whole30 Everything Venison Schnitzel
Equipment
- cast iron skillet
- spatula
- shallow dish (like a pie plate)
Ingredients
- 2 pounds venison chops about 8
- 1 teaspoon kosher salt
- ½ teaspoon white pepper
- 4 eggs beaten
- 1½ cups flour use cassava flour to make Whole30
- 2 tablespoons sesame seeds
- 1 tablespoon poppy seeds
- 1½ teaspoons mustard seeds
- ½ teaspoon granulated garlic
- ½ teaspoon onion powder
- ½ cup coconut oil or olive oil divided
Instructions
- Place chops between two pieces of plastic wrap and pound thin with a meat mallet. About 1 minute each chop to make thin cutlets about ¼ inch thick. Work in batches.
- Generously salt and pepper each cutlet and set aside.
- In a baking dish (like a 9 x 13), beat the eggs.
- "Marinate" the pounded venison cutlets in the beaten eggs for at least half an hour, but all day is fine.
- Preheat the oven to 250° and prepare a cooking sheet with parchment paper.
- In a pie plate or shallow bowl, mix the dry ingredients (except salt and pepper which you have already used on the meat itself).
- Dredge the cutlets in the flour mixture. Set aside (to kind of let it soak in).
- After the flour mixture has soaked in (maybe 10 minutes or so), dredge the cutlets again.
- Heat the oil in a heavy skillet (like cast iron) over medium high heat.
- Once you have dredged all the cutlets a second time, go back through and dredge for a third time.
- After the third dredge, fry the triple dredged cutlets in the hot oil. Flip when the blood starts to show on the top side. (3-5 minutes on the first side, 2-3 on the second side.)
- As each cutlet finished, put it on the cooking sheet and place in the oven to keep warm.
- Half way through the process, you may need to replace the oil as it will start to get dark. I clean the pan and start again.
