Emu Schnitzel

1 emu fillet (I use Flat Fillet)

1 cup plain flour

1 egg beaten with ¼ cup milk

1 cup dry breadcrumbs

Herbs and seasonings of your choice

2 Tbsp oil

Lay fillet on a flat board, and with a very sharp knife, cut fillet in half horizontally. Hold fillet steady by placing free hand firmly over entire fillet. Pound each piece of fillet lightly with a coarse meat mallet. Coat each piece with flour, egg and milk mixture then breadcrumbs with seasonings added. Place on plate and refrigerate uncovered for at least 2 hours. Heat oil in large heavy based frypan until very hot. Place fillets in pan carefully, leaving plenty of room. Do not crowd. Cook on first side for 1 - 2 minutes, then turn. Continue to cook on second side until juices begin to rise. Remove from pan, drain on paper towel and serve with salad or hot vegetables of your choice. Serves 2.