Wild In The Kitchen: Mourning Dove German Schnitzel

Everyone has tried bacon-wrapped dove breasts on the grill, and they are delicious. But  that’s not the only way to cook mouth-watering dove. Here is a way to expand your chef skills. I promise you’ll love it!

15 dove breasts

4 cups water

1/4 cup salt

1/4 cup brown sugar

1 1/2 cups all-purpose flour

Salt and black pepper

2 eggs

1/2 cup milk

4 cups seasoned bread crumbs

Peanut oil

Butter

Brine the dove breasts overnight in the refrigerator in a mixture of the salt, brown sugar and water. Remove from the brine and pat dry. Separate the two breast halves from the breastbone with a sharp knife. Flatten gently with a meat hammer. Take the medallions and bread each in a mixture of flour, salt and pepper, then dip into the milk and whisked eggs. Finish by dipping into the seasoned bread crumbs. Heat the butter and oil in a cast iron skillet to medium high and cook the breasts about two minutes on each side until golden brown.