Rocky Mountain Schnitzel

Ingredients

The Rocky Mountain Schnitzel differs from the original Münchner Schnitzel in terms of the choice of meat and the addition of regional flavors. While the Münchner Schnitzel traditionally uses veal, the Rocky Mountain Schnitzel incorporates elk or bison, which are commonly found in the Rocky Mountain region. Additionally, the Rocky Mountain Schnitzel incorporates local herbs and spices, such as juniper berries and sage, to infuse the dish with the unique flavors of the Rocky Mountains. We alse have the original recipe for Münchner Schnitzel, so you can check it out.

• 4 elk or bison steaks, pounded to 1/4 inch thickness (4 steaks (about 450g) elk or bison, pounded to 1/4 inch thickness) 4 elk or bison steaks, pounded to 1/4 inch thickness (4 steaks (about 450g) elk or bison, pounded to 1/4 inch thickness)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 cups (240g) breadcrumbs 2 cups (240g) breadcrumbs
• 2 tablespoons fresh sage, finely chopped 2 tablespoons fresh sage, finely chopped
• 1 tablespoon juniper berries, crushed 1 tablespoon juniper berries, crushed
• 2 eggs, beaten 2 eggs, beaten
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• Huckleberry sauce, for serving Huckleberry sauce, for serving

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 40g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a shallow dish, combine the flour, breadcrumbs, sage, juniper berries, salt, and pepper.
2. 2.
   Dip each elk or bison steak into the beaten eggs, then coat it in the breadcrumb mixture, pressing gently to adhere.
3. 3.
   Heat vegetable oil in a large skillet over medium-high heat.
4. 4.
   Fry the breaded steaks for about 3-4 minutes on each side, or until golden brown and cooked through.
5. 5.
   Remove the schnitzels from the skillet and place them on a paper towel-lined plate to drain excess oil.
6. 6.
   Serve the Rocky Mountain Schnitzel hot with a side of huckleberry sauce.

Treat your ingredients with care...

• Elk or bison steaks — Make sure to pound the steaks to an even thickness for even cooking and tenderness.

Tips & Tricks

• If elk or bison is not available, you can substitute it with venison or beef.
• For an extra crunch, mix some crushed cornflakes with the breadcrumbs.
• Serve the schnitzel with a squeeze of fresh lemon juice for a burst of citrus flavor.
• If huckleberry sauce is not available, you can substitute it with lingonberry or cranberry sauce.
• To keep the schnitzel warm and crispy, place it on a wire rack in a preheated oven at 200°C (400°F) while frying the remaining schnitzels.

Serving advice

Serve the Rocky Mountain Schnitzel with a generous drizzle of huckleberry sauce and a side of roasted potatoes or a fresh green salad.

Presentation advice

Arrange the schnitzels on a platter, garnish with fresh sage leaves, and serve with a small bowl of huckleberry sauce on the side for dipping.