Herbed Kangaroo Schnitzel

Preparation time: 10mins Cooking time: 5 mins Serves: as many pieces you make


yum yum, quick easy midweek.


  • 2-4 tenderised kangaroo steaks
  • 1 cup breadcrumbs
  • 3 eggs
  • 1 cup flour
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp dried coriander leaves
  • salt
  • pepper
  • oil for frying


The best meat is steaks from the Kangaroo butcher in Central Markets of Adelaide. he’ll sell you 2kg for a VERY good price, leaving some to freeze for another time. I use dried herbs because they are easy to incorporate into breadcrumbs, use fresh if you chop finely and want an intense flavour.

Get out 3 plates and a shallow wide bowl. Plate 1 : Flour Wide bowl : beaten eggs Plate 2 : bread crumbs with herbs stirred through

Set up assembly line in above order. (You will notice that Kangaroo has a distinct smell when it is raw - this quickly goes away once cooked and leaves no taste) Dust your steaks first in flour, then dip and coat in egg and finally in breadcrumbs.

Fry VERY QUICKLY in a little hot oil. only 2-5 minutes per side (2 minutes if very hot, 5 if you are watching T.v while cooking on low heat :P) this also depends on how thick the steaks are.

serve with your favourite vegies.

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