A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Venison Schnitzel in Pumpkin Seed Crust | Tender & Nutty-Crispy
(0)
35 min
Quick
Gurkerl Küche
Zarte Rehschnitzel in einer aromatischen, knusprigen Kürbiskern-Panade, herausgebacken in feinem Butterschmalz. Serviert mit fruchtigen Preiselbeeren und frischer Zitrone – ein echter österreichischer Klassiker mit steirischem Akzent für die Wildsaison.
Preparation method
Preparation & Breading
Preheat the oven to 80 °C top/bottom heat and line a baking sheet with paper towels to keep the finished schnitzels warm.
Gently pound the venison cutlets between cling film until evenly thin. Then season both sides with fine salt and ground black pepper.
Finely chop the pumpkin seeds with a knife and mix evenly with the classic breadcrumbs in a shallow plate. Place the smooth wheat flour on a second plate. In a deep plate, whisk the eggs with the pumpkin seed oil so that the breading gets a wonderfully nutty note and golden-green color.
Chef's tip
For an extra fluffy, puffed-up crust, place the schnitzel immediately into the hot clarified butter after breading and do not press the breading down too firmly.
In the oven at 80 °C, the fried schnitzels stay perfectly crispy and juicy for up to 15 minutes.
150 min
Quick
