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.