Venison Jaeger Schnitzel (Hunter'S Cutlets)

• Gravy
• 1 tablespoon butter
• 1/4 cup finely minced shallot
• 3 cups sliced button mushrooms
• 2 1/2 cups beef stock
• 1/4 cup all-purpose flour
• 1/4 teaspoon season salt (I use Lawrys)
• Schnitzel
• 1/3 cup all-purpose flour
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon salt
• 16 ounces boneless venison steak, pounded to 1/4 Inch thick (4 4oz steaks)
• 2 eggs, Beaten
• 1/2 cup dry breadcrumbs
• 3 tablespoons canola oil
• 1 tablespoon lemon juice
• Garnish
• 1 tablespoon minced parsley
• lemon wedge

1. Gravy.
2. In 2 quart Saucepan melt butter and sautee shallot until transparent. Add mushrooms and stir occasionally until mushrooms are tender.
3. While mushrooms are sauteeing, in a separate bowl combine stock (cold) and 1/4u0b0C Flour. Gradually stir into pan. Bring to a bubble and stir continually until thickened. Stir in Seasoned salt and remove from heat and set aside.
4. Cutlets.
5. In 3 shallow dishes put 1/3 C flour, seasoned with salt & pepper in one, beaten eggs in another, and breadcrumbs in the last. Dip each pounded cutlet into the flour, then the eggs, then the breadcrumbs.
6. Heat oil in a 12 inch skillet and cook the steaks 4 to 6 minutes turning once until browned. Remove to paper towels then put on serving platter.
7. Sprinkle finished steaks with lemon juice and pour gravy over. Garnish with parsley and lemon wedges.
8. Enjoy!

gravy, butter, shallot, button mushrooms, beef stock, flour, season salt, flour, cracked black pepper, salt, eggs, breadcrumbs, canola oil, lemon juice, parsley, lemon wedge

Taken from www.food.com/recipe/venison-jaeger-schnitzel-hunters-cutlets-116205 (may not work)