Goat Schnitzel with Goat Gravy

Directions

Day 1

1. If you're making the potato salad (recipe link here), boil your potatoes until fork tender, so they can cool overnight and be ready to go the next day. 

2. Use a flexible filet knife to cut meat from bone on your roast. Follow the bone closely with your knife working the meat off, keeping together in one piece.

3. Trim silver skin and tendons from goat roast and discard, then cut into 5 equal cutlets. 

4. Use 2 T of salt to season these 5 cutlets on all surfaces, then refrigerate overnight. 

5. Additionally, use this time to brown your goat bone in the oven at 400 degrees for about 30 minutes

Day 2 Make the schnitzel and gravy

1. Add all ingredients for gravy except butter and flour into a pot and let reduce until  ¾ cooked down. 

2. Going one by one, sandwich goat cutlets in between two pieces of plastic wrap for tenderizing. 

3. Using a meat tenderizer, mallet or hammer, pound the cutlet evenly on all surfaces until you’ve flattened to a quarter inch or less thickness. 

4. After you’ve pounded all your meat, set up your flour, egg and bread crumb assembly line. It works well to choose containers for each that are wide and shallow. 

5. Make seasoned flour by adding the spices (black pepper, cayenne, garlic powder, smoked paprika, Rogan Josh seasoning and remaining 1 t. salt)  to your AP flour.  

6. Start heating your frying skillet with about a quarter inch of oil. You’ll want this at very low heat, as not to brown the outside before the inside is cooked. Before frying, test your oil's heat by adding a tiny corner of your cutlet to oil to make sure it bubbles right away. 

7. One by one, coat each cutlet thoroughly in seasoned flour, then pooled eggs, then bread crumbs and fry. 

To make gravy:

1. Once the broth has reduced to about 1.5 C of remaining liquid, strain and set aside. 

2. In a small saucepan, add your butter and flour, and combine briefly over medium heat. 

3. Whisk in goat until texture is uniform.