Venison Jaeger Schnitzel Hunter's Cutlets

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A tasty and fairly simple recipe. I use elk or venison steaks. i have served this to company with great results.

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Steps

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Gravy.

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In 2 quart saucepan melt butter and sautee shallot until transparent.

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Add mushrooms and stir occasionally until mushrooms are tender.

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While mushrooms are sauteeing , in a separate bowl combine stock and 1 / 4c flour.

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Gradually stir into pan.

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Bring to a bubble and stir continually until thickened.

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Stir in seasoned salt and remove from heat and set aside.

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Cutlets.

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In 3 shallow dishes put 1 / 3 c flour , seasoned with salt & pepper in one , beaten eggs in another , and breadcrumbs in the last.

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Dip each pounded cutlet into the flour , then the eggs , then the breadcrumbs.

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Heat oil in a 12 inch skillet and cook the steaks 4 to 6 minutes turning once until browned.

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Remove to paper towels then put on serving platter.

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Sprinkle finished steaks with lemon juice and pour gravy over.

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Garnish with parsley and lemon wedges.

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Enjoy !.

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Ingredients

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butter, shallot, button mushrooms, beef stock, all-purpose flour, season salt, cracked black pepper, salt, venison steak, eggs, dry breadcrumbs, canola oil, lemon juice, parsley, lemon wedge