Venison schnitzel with a pepper crust


Total time: 20m
Preparation Time: 20m

Servings
For 2 people


Nutritional Information

Contains 330 Kcal, 22g Protein, 6g Carbohydrates, 24g Fat


Ingredients

  • Pepper mixture
  • 40 g butter
  • 2 tbsp breadcrumbs
  • 10 g rosemary, finely chopped
  • 1.5 tsp peppercorns, crushed using a pestle and mortar
  • 0.25 tsp sea salt
  • To fry
  • oil for frying
  • 200 g venison schnitzel

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Instructions

  • Pepper mixture

    Mix the butter, breadcrumbs, rosemary, pepper and salt.
  • To fry

    Heat the oil in a frying pan, brown the venison schnitzel for approx. 45 secs. on each side, remove, place in a gratin dish, cover with the pepper crust.
  • To gratinate

    Approx. 10 mins. in the upper half of an oven preheated to 220°C, then remove.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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