Venison Cutlets
Venison Cutlets is an moderately easy dinner. Made with 2 lb. venison (1/2-inch thick), 1 1/2 c. breadcrumbs, 2 eggs, 1 c. milk and 1 tsp. oregano, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Pound steaks until meat is about 1/4-inch thick.
Rub oregano into the meat.
Mix milk and eggs in a bowl large enough to hold cutlets.
Mix bread crumbs and pepper in second bowl.
Dip cutlets in milk mixture, then in crumbs, coating both sides.
Heat olive oil in a heavy saute pan and saute, turning once until cutlets are browned and meat cooked.
Serve with lemon wedges.
Serves 2 or 3 people.
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