Breaded Cutlets – Italian Style

What You Need:

One to two pounds venison or elk round steaks that have been tenderized

One container Italian style bread crumbs

One tablespoon powdered garlic

Quarter cup dried parsley flakes

One tablespoon ground black pepper

Half cup fresh Parmesan cheese-grated

Six eggs well beaten or egg substitute

Olive oil to fry the cutlets

 

What you do:

Blend the second to sixth ingredients well. Dip meat into beaten eggs and dredge through the bread crumb mixture. Be sure all the meat is covered well with the bread crumb mixture. Fry in the olive oil until golden brown on each side. Do not over cook. Should be medium when done. Salt to taste while cooking. Serve with fresh mashed potatoes, corn on the cob and a nice tossed green salad. Add fresh fruit for desert and you have a meal that everyone will ask for seconds.