Venison Schnitzel Recipe

Cut tenderloin into 1/2 inch steaks. Slice each steak in half horizontally from the smallest toward the largest side until there is only a very small section keeping the two halves connected. Slice a few small scores on the outer edges of each steak to prevent them from curling up when frying.

Preheat oil and bacon drippings in a large heavy skillet over medium high heat. In a large shallow dish combine flour salt and pepper. In a separate shallow bowl beat together egg and milk. In another shallow dish combine bread crumbs and cracker crumbs.

Dredge the steaks in the seasoned flour and using a meat mallet pound them down to just slightly less than their 1/4 inch thickness. Dip the steaks in the egg mixture then coat each steak on both sides with the crumbs. Set aside on a clean plate. When all steaks are evenly coated place prepared steaks gently in a single layer into the hot oil.

Fry steaks for 2 to 3 minutes on each side or until golden brown. Drain on paper towels. Sprinkle each steak lightly with lemon juice.