Viennese Style Souffled Venison Escalope

For the Viennese-style venison schnitzel, gently pound the meat on both sides a little flat with a meat tenderizer. Season with salt and red pepper from the mill.

Prepare flour, beaten eggs and breadcrumbs for breading. Add thyme to the eggs to give the cutlets a more aromatic flavor. Now first turn the venison cutlets in flour, then pass them through the beaten eggs and finally coat them in the breadcrumbs.

In a deep frying pan, heat the clarified butter together with the vegetable fat. Once the fat is hot, place the breaded cutlets and fry for about 10-15 minutes. Turn the cutlets frequently so that they souffle nicely. Once the breading is golden brown, drain on paper towels and serve the Viennese style venison cutlets immediately.

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