The following is a tasty recipe for Venison Cutlets. doesn’t take long to prepare and makes a great main course or can be used for sandwiches.
What you need.
Italian style bread crumbs four cups – more if needed
One teaspoon powdered garlic
Quarter cup dried parsley flakes
One teaspoon course ground black pepper
Half cup grated Parmesan cheese
Two pounds venison steaks – tender cuts or tenderize other steak cuts
Half dozen eggs
Olive oil to fry cutlets
What you do.
Blend together the first five ingredients. Dip venison in beaten eggs and then in prepared bread crumbs. In a fry pan pour a enough olive oil to fry cutlets and heat. Add the breaded cutlets and cook until medium done and golden brown on each side. Serve with green beans and mashed potatoes.