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🍽️ Breaded Venison Cutlets with Morel Sauce

485 kcal · 30 min · 4 servings

Ingredients

• 8 small venison cutlets
• salt
• pepper from the mill
• 1 cup flour
• 1 tsp sunflower oil
• 2 eggs
• 1 cup breadcrumbs
• 1 level tsp each of crumbled thyme (and rosemary)
• 2 -3 tbsp butter (for frying)
• 1 onion
• 200 g chanterelles
• 1 tbsp butter
• flour (for dusting)
• 125 ml white wine
• 125 ml vegetable broth
• white pepper from the mill
• parsley (for garnish)

Instructions

1. 1. Rinse the venison cutlets under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Season the cutlets with salt and pepper.
4. 4. Coat the cutlets in flour.
5. 5. Whisk the eggs with the oil in a shallow bowl.
6. 6. Dip the floured cutlets into the egg mixture.
7. 7. Mix the breadcrumbs with the herbs in a third bowl.
8. 8. Press the cutlets lightly into the breadcrumb mixture to coat them.
9. 9. Heat the butter in a large frying pan.
10. 10. Fry the cutlets on both sides until golden brown.
11. 11. Remove the cooked cutlets from the pan.
12. 12. Keep the cutlets warm.
13. 13. Peel the onion.
14. 14. Dice the onion finely.
15. 15. Clean the morel mushrooms.
16. 16. Halve the morels if they are very large.
17. 17. Heat the butter in a saucepan.
18. 18. Sauté the onion cubes in the butter.
19. 19. Add the morels to the onion mixture.
20. 20. Sauté the mushrooms briefly.
21. 21. Dust the vegetables with flour.
22. 22. Deglaze the mixture with white wine.
23. 23. Pour in the broth.
24. 24. Simmer the sauce over moderate heat for 8 to 10 minutes.
25. 25. Season the sauce with salt and white pepper.
26. 26. Plate the venison cutlets on pre-warmed plates.
27. 27. Serve with the morel sauce.
28. 28. Garnish the dish with fresh parsley.
29. 29. Serve the cutlets immediately with potato croquettes.

Nutrition per serving

• kcal: 485
• Protein: 39 g · Fett/Fat: 22 g · Carbs: 28 g