A venison dinner that enchants with its aroma even during preparation.
Ingredients
- Venison, 1 kg
- Fine-grain iodized sea salt, a pinch for the meat
- Ground black pepper, a pinch for the meat
- Classic game seasoning, a pinch for the meat
- Onions, 2 pieces
Breading:
- All-purpose flour, 1/2 cup
- Eggs, 2 pieces
- Classic bread crumbs, 1 cup
Additionally:
- Cooking fat, 200 ml
Preparation
- Lightly pound each slice of meat with a meat mallet. Sprinkle with game seasoning, salt, and pepper. Then rub the spices into the meat.
- Coat the cutlets in flour, egg, and breadcrumbs. Fry on both sides in heated cooking fat over low heat.
- Peel the onions, slice them, and place them next to the cutlets in the pan to soften the onions.
- Transfer the cutlets with the onions to a heatproof dish to keep them warm.
