The first dinner I cooked for my wife, the new girlfriend, was a wild fallow deer venison steak, beaten quite flat and thin, marinaded richly for a day, dried, dipped in flour, dipped in beaten egg, bread crumbs. Can be allowed to set in the fridge, Fried quickly, Must have been good.

I remember the marinade was very strong. I've misplaced the venison recipe pamphlet I had, I'm sure I could duplicate the marinade. Olive oil maybe, black pepper, garlic, red wine, onions, some herbs and spices.

For game meats, if gamey strong, a marinade can reduce the gamey flavours. Or the meat can be soaked in milk.

The marinade can be used to influence the flavour. One wants Italian style, use Italian herbs and spices, indian schnitzel. Indian herbs and spices, lightly curry or chilli's. Spanish, Mexican etc. The original German schnitzel is plain but very nice that way,

As previously said, the sauce or gravy can jazz a schnitzel up. A creamy mushroom sauce is fantastic.Pepper, tomato, pasta style sauces, cream, cheese, etc.

I made some yearling beef schnizels two nights ago. Topped with Portobello mushrooms fried in a wok, my own onion and garlic olive oil, with garlic butter. Served with simple steamed vegetables, potatoes etc.