Venison schnitzel with a pepper crust

Venison schnitzel with a pepper crust

Total: 20 Min. | Active: 20 Min.
Nutritional value / people: 330 kcal
, Fat: 24 g
, Carbohydrate: 6 g
, Protein: 22 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Pepper mixture

40 g butter
2 tbsp breadcrumbs
10 g rosemary, finely chopped
1 ½ tsp peppercorns, crushed using a pestle and mortar
¼ tsp sea salt

To fry

oil for frying
200 g venison schnitzel
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How it's done

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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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