Traditional Austrian wiener schnitzel is made with thin veal cutlets, finished in a crisp breading. With so many varieties of schnitzel, waterfowl is another perfect protein for this rich-flavoured dish.
If you have persnickety eaters in your house, this recipe will convert them to waterfowl eating machines! Pounding the breasts with a meat mallet or running them through a tenderizer machine makes for extremely tender and palatable meat.
To keep elements of tradition, serve your schnitzel with German spätzle, fried potatoes, or German potato salad. Finish your creation with a lemon wedge and dusting of freshly minced parsley.