Elk Milanesa With Lemon Caper Bechamel Recipe

Name: Elk Milanesa With Lemon Caper Bechamel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lemon Caper Bechamel; 2 tablespoons unsalted butter; 2 tablespoons flour; 1 clove garlic - minced; 1/2 cup buttermilk; 1/2 cup champagne (you can use white wine too I jusy happened to have champagne open and ready); 1 teaspoon fresh thyme; 2 tablespoons capers; 1/4 cup lemon stilton; a pinch each salt and pepper; 1 tablespoon parmesan (I used reggiano); juice from a wedge of lemon; Elk Milanesa; 6 thin slices of elk backstrap; 1 cup flour seasoned with salt and pepper; 1 cup seasoned breadcrumbs; 2 eggs; juice from one lemon wedge; 2 tablespoons butter; 2 tablespoons olive oil

Servings: persons

Lemon Caper Bechamel
2 tablespoons unsalted butter
2 tablespoons flour
1 clove garlic - minced
1/2 cup buttermilk
1/2 cup champagne (you can use white wine too I jusy happened to have champagne open and ready)
1 teaspoon fresh thyme
2 tablespoons capers
1/4 cup lemon stilton
a pinch each salt and pepper
1 tablespoon parmesan (I used reggiano)
juice from a wedge of lemon
Elk Milanesa
6 thin slices of elk backstrap
1 cup flour seasoned with salt and pepper
1 cup seasoned breadcrumbs
2 eggs
juice from one lemon wedge
2 tablespoons butter
2 tablespoons olive oil

1
whisk the flour, garlic and butter together in a large saucepan over medium heat. After a few minutes whisk in the buttermilk and champagne, then the cheeses and the thyme. Squeeze the lemon and add the capers, stir and taste, adjust the salt and pepper accordingly. Turn off the heat (if it gets too thick add a bit more milk)
2
Put a cookie sheet lines with parchment in a 200 degree oven. Set up your breading station using 3 cakepans (or whatever your vessel of choice is) line them up - flour, egg whisked with lemon juice, then breadcrumb.
3
Heat the butter and oil in a large skillet to med-high.
4
Dredge your elk - flour then egg then breadcrumb then into the skillet, how many at a time depends on the size of the pan. Brown on one side, flip, brown on the other then into the oven until they are all cooked.
5
Heat the bechamel back up (this is where you may need to add another dab of milk), then plate the milanesa, spoon bechamel over, and eat up

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Lemon Caper Bechamel, 2 tablespoons unsalted butter, 2 tablespoons flour, 1 clove garlic - minced, and more.

Yes, Elk Milanesa With Lemon Caper Bechamel falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Elk Milanesa With Lemon Caper Bechamel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions