Prep time: 25 minutes
Cook time: 20 minutes
Serve: 4 (about 6-8 cutlets)
- 12-inch long bear, moose or deer striploin (or 1 skinless and boneless Turkey breast)
- 3-5 eggs mixed (for egg wash)
- 1-2 Cups flour seasoned with S&P (for Dredge) (optional: add smoked paprika and dried sage for extra flavour)
- 3-4 Cups Italian breadcrumbs (optional: 50/50 split Italian & Panko crumbs)
- 1 Lemon
- 1 Cup Parmesan cheese (freshly grated)
- Salt & Pepper
- Cutting with the grain, cut striploin (or breast) into 1-inch thick slices.
- Place one piece at a time on cutting board, cover with plastic wrap, and using meat tenderizer (or heavy rock/brick), pound the meat down to 1/4-inch thick cutlets. If plastic wrap tears, get a new section. This step can be done a day in advance.
- In three separate shallow bowls, place flour dredge, egg wash and breadcrumbs.
- Heat a large pan with a good amount of butter to med-high heat.
- Dredge cutlet in flour, shake of any excess. Then coat in egg wash and finally cover in breadcrumbs. Press down firmly on both sides and lightly shake off any excess. Repeat with remaining cutlets.
- Place fully coated cutlets into heated pan. You should hear a good sizzle when the cutlet hits the pan. Be sure to watch the heat so it doesn’t get too hot or butter will burn. You may need to clean the pan out after 2-3 batches.
- Cook cutlets for approximately 3 minutes per side or until nicely golden. (Good rule of thumb; cook bear meat to “Medium”, you shouldn’t see any red in the meat)
- Remove cutlets once done and immediately season with salt and place in a paper towel lined dish and kept in a warm oven until all is done.
- Serve with some freshly grated Parmesan cheese and a squirt of fresh lemon.
Recipe by: Michael Higgins