When I hear the word
schnitzel, I think of Austrian wiener schnitzel made with thin veal cutlets.
They’re always extremely tender, and the crisp coating goes well with a dark
brown gravy or specialty sauce.
When
I hear the word schnitzel, I think of Austrian wiener schnitzel made with thin
veal cutlets. They’re always extremely tender, and the crisp coating goes well
with a dark brown gravy or specialty sauce. Over the years, I’ve made lots of
schnitzels, but never from veal. Deer, wild hog, and more recently goose, have
topped my list for schnitzel meats.
If
you have finicky waterfowl eaters in your house or hunting camp, this recipe
will either fool them or convert them to feasting on migratory fowl. Pounding
or running the breasts through a tenderizer machine makes them extremely tender
and palatable.
If
you’d like to make a traditional meal, try serving the schnitzel with German
spätzle, fried potatoes or German potato salad. A lemon wedge and a dusting of
freshly minced parsley would be apropos.
Author:
Brad Fenson
Ingredients
4
boneless, skinless goose breasts
salt
and freshly ground black pepper
1/2
cup all-purpose flour combined with 1 teaspoon salt
2
large eggs, lightly beaten
3/4
cup plain breadcrumbs
Directions
Place
the goose breasts between two sheets of plastic wrap, and pound them with the
flat side of a meat tenderizer, until they are ¼-inch thick. A
tenderizer machine or adaptor for a grinder works great. Lightly season both
sides with salt and freshly ground black pepper.
Place
the flour mixture, egg and breadcrumbs in separate shallow bowls. Dip the
breasts in the flour, the egg, and the breadcrumbs, coating both sides and all
edges at each stage. Don’t press the breadcrumbs into the meat, and gently
shake off excess crumbs. Don't let the schnitzel sit in the coating or they
will not be as crispy once fried—fry immediately.
Preheat
the cooking oil to 330 degrees before coating the schnitzel so it is ready to
fry. Use enough oil to cover the sides of the meat but not flow over the top.
Fry
the schnitzel for 3 minutes per side, allowing the breadcrumb coating to get
golden brown. Place cooked meat on a plate lined with paper towels for one
minute to absorb any extra oil.
Serve
immediately with slices of fresh lemon and parsley sprigs or with your choice
of sauce or gravy.
