Cache Creek Enterprises


An Authority on Game Cookery
& Avid Outdoorsman

Certified Chef Albert Wutsch

Bringing the Field to Your Table

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Backcountry & Lodge Hunting
& Fishing Camp Chef

Cache Creek Enterprises
38 Canyon View Drive
Missoula, MT 59802

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Pan - Fried Turkey Cutlets
(Wiener Schnitzel)

2 lbs. turkey breast 1 c. flour
Salt and Pepper to taste
Three eggs
1 c. milk
2 c. sifted bread crumbs

Cooking Method: Skin the turkey breast and slice across the grain approximately 1/4 inch thick. Place cutlets between plastic wrap, pound thin with a meat mallet or the bottom of a saute pan, shingle on a plate. Break the eggs and blend with milk. Dredge the cutlets in the seasoned flour, shake off excess flour, dip in the egg wash, let drip, dredge and press into bread crumbs.

Place a small amount of oil in a saute pan. Heat the oil and place the cutlets into the hot oil. The oil should rise no more than halfway up the sides of the cutlets. Brown the meat on one side, turn over and brown on other side. Remove from the pan and place on a paper towel to absorb excess oil. Place on hot plates, top the cutlet with chopped parsley and the juice of half a lemon. Serve immediately with potato pancakes and your choice of vegetables. Serves four.

 Originally printed in North American Hunter, June/July 2004. Visit for more recipes and to order my books, "The Art Of Cooking Venison", "The Art of Barbecuing and Grilling Game"  and the dvd, "The Art of Backyard Butchering".

NRA News Cam & Co Interview Chef Wutsch

Chef Wutsch is interviewed by Cam Edwards of Cam & Co. at the 2014 Great American Outdoor Show. Chef Wutsch was also interviewed by Cam & Co. Interview by phone.

Just Added

We added a new section to our website, As Seen At Sport Shows The section contains recipes demonstrated at sports shows around the country, relevant articles, an image gallery and products I recommend.

“Our attendees have raved about Chef Al’s seminars on game cookery. He is an excellent choice for a seminar presenter!”

Chris O’Hara, Event Director of Great American Outdoor Show by the NRA.

“Chef Wutsch's delicious recipes and handy preparation tips underscore his mastery of the true art of cooking venison."

Jackie Bushman, CEO & Publisher

“Chef Al’s Grilled Turkey Breast with Peach Chutney is out of this world!”

Mark Drury, Owner, President
Drury Outdoors, Bloomsdale, MO

 “When it comes to barbecuing and grilling game, it doesn’t get any better than this!”

Steve Stoltz, World & Grand National Champion Turkey Caller, Hunter's Specialties, MO.


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