Whole30 Everything Venison Schnitzel
Tender breaded venison cutlets with a little bit of everything but the bagel mixed in.
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.