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Back or loin cuts
Kudu schnitzel
Serves 4–6
Schnitzels can be cut from the loin fillet or topside.
Ingredients
- 1 kudu fillet, about 1 kg
- 100 ml seasoned flour (recipe on page XX)
- 2 eggs, beaten
- 125 ml dry breadcrumbs
- oil for frying
- freshly chopped parsley, to taste
- lemon wedges
- Cut the fillet into 3 cm slices. Now cut each slice in half again, but not completely through the meat. Open up the butterflied slices. Place a slice between two layers of wax paper or clingwrap and roll it thinner using a rolling pin. Each slice will now be a larger piece of meat suitable for schnitzel.
- Dip the meat first in the flour until well covered, then in beaten egg and finally in breadcrumbs. Place in the fridge for 1 hour to rest. Do not let the schnitzels touch.
- Heat oil in a frying pan and fry the meat quickly until golden brown and cooked. Garnish with parsley and lemon wedges. Serve immediately with potato wedges or homemade chips and a sauce of your choice.
