Venison Escalope in Hazelnut Breading

Mix white bread crumbs and hazelnuts. Beat the eggs. Fill crumb mixture, eggs and flour each into deep plates. Gently pound venison cutlets between two layers of plastic wrap until flat and season with salt. Fill a spice grinder with the spices and season the cutlets with them. Turn one at a time in the flour to the other side, tapping off excess flour. Pull through the eggs and turn in the breadcrumbs to the other side, but do not press them too tightly until smooth.

Heat plenty of clarified butter in a frying pan over medium heat and fry the cutlets in it, starting with one side until golden. Turn them over and cook the second side until golden brown. Baste the cutlets with hot fat until the breadcrumbs have slightly separated from the surface of the meat and both sides are evenly browned. Drain the cutlets on kitchen roll, season lightly with salt and drizzle each with a little lemon or possibly orange juice, as desired.

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

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