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Categories:Viewed: 18 - Published at: 5 years ago
Ingredients
- 6 venison loin cutlets (1/4-inch thick)
- 1/2 c. all-purpose flour
- 2 tsp. salt
- 1/2 tsp. pepper
- 2 eggs, beaten
- 1/4 c. milk
- 1 1/2 c. bread crumbs
- 2 tsp. paprika
- salad oil
Method
- Soak venison in strong vinegar for about 2 hours; remove, pat dry with paper towels and tenderize by pounding with a meat mallet.
- Set aside.
- Combine flour, salt and pepper; combine eggs and milk.
- Combine bread crumbs and paprika.
- Dredge cutlets in flour mixture.
- Dip into egg mixture and coat with bread crumb mixture.
- Saute in hot oil for 2 1/2 to 3 minutes per side. Yield: about 6 servings.
