Goose Schnitzel
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.
Prep Time
10m
Cook Time
10-20m
Total Time
30m
Servings
6
kCal/Serving
382
Ingredients:
- 4 boneless, skinless goose breasts
- ½ cup all-purpose flour
- 1 teaspoon salt
- 2 large eggs, lightly beaten
- ¾ cup plain breadcrumbs
- 1 lemon, cut into quarters
- 2 tablespoon fresh parsley, minced
- cooking oil
- salt and freshly ground black pepper
Directions:
- Place the goose breasts between two sheets of plastic wrap, and pound them with a meat tenderizer mallet until they are 1/4 inch thick. A tenderizer machine or adaptor for a grinder works great too. Lightly season both sides with salt and freshly ground black pepper.
- Add oil to your skillet—enough so that it covers the sides of meat but doesn’t flow over the top. Preheat your cooking oil to 330°F before coating the meat, so it’s ready to fry.
- Mix together flour and teaspoon of salt. Place the flour mixture, egg, and breadcrumbs in separate shallow bowls. Dip the breasts in the flour, then the egg, and then the breadcrumbs, coating all sides. Don’t press the crumbs in to the meat. Once the meat is coated, gently shake off excess crumbs. The schnitzel shouldn’t rest in the coating, or they won’t be as crispy once fried—that’s why it’s important to have your oil hot and fry immediately.
- Fry the schnitzel for 3 minutes per side, until the breadcrumb coating is golden brown. Place cooked meat on a plate lined with paper towels for one minute to absorb excess oil.
- Serve immediately, so it’s hot, along with slices of fresh lemon and parsley. You can also add your choice of gravy.
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