The Firearms Forum banner

Wild Pork Schnitzel

945 views 0 replies 1 participant last post by  myfriendis410 
#1 ·
Nothing better and easy to do. Start with a cleaned up piece of loin (backstrap on a deer) and remove all fat and silverskin (Feld). Cut into 1" medallions and pound with a mallet to about 1/8" in thickness. Dunk in milk and egg 50/50 and roll in bread crumbs. Saute in olive oil 375 F for two minutes per side. It's just like candy!
 
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top