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  • Ostrich Schnitzel

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    Ostrich Schnitzel
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb Ostrich cutlets see * Note
    • 2 x Large eggs
    • 2 Tbsp. Fresh lemon juice
    • 1 1/2 c. Fine dry bread crumbs
    • 1/2 c. Freshly-grated Parmesan or possibly Romano cheese
    • 1/2 tsp Coarse sea salt
    • 1/2 tsp Paprika
    • 1/4 tsp Freshly-grnd black pepper
    • 1/2 Tbsp. Unsalted butter
    • 1 Tbsp. Olive or possibly canola oil
    •     Hard-boiled Large eggs
    •     Liquid removed capers
    •     Parsley sprigs

    Directions

    1. * Note: Select ostrich steaks 1/2-inch thick and cut into cutlets of 3 to 4 ounces each. Place cutlets between sheets of waxed paper and, with a meat mallet, lb. proportionately 1/8- to 1/4-inch thick.
    2. In a shallow dish, beat together Large eggs and fresh lemon juice. On a large piece of waxed paper, combine bread crumbs, cheese, salt, paprika, and black pepper. Dip cutlets in egg mix, letting excess drip off, and place on mound of crumbs, coating both sides proportionately and patting the crumbs in firmly. Arrange on wire rack and let dry 30 min.
    3. Heat unsalted butter and canola or possibly extra virgin olive oil in a heavy skillet over high heat. When warm, add in cutlets and saute/fry, turning once, till lightly browned, 30 to 45 seconds per side. Transfer to heated serving plates and garnish with sliced hard-cooked Large eggs, liquid removed capers, and fresh parsley sprigs. Serve immediately.

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