Venison cutlets
Venison cutlets
Ingredients/Components
- eggs - 2 item
- milk - 1 c
- salt - 1 item
- pepper - 1 item
- oregano - 1 tsp
- olive oil - 1 item
- breadcrumbs
- venison 1/2-inch thick - 2 lb
- lemon wide for garnish - 1 item
How to make venison cutlets:
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 olRecipe categories: Main dish, Deer, Elk.
Rating:
Related ingredients:
chicken breasts, shrimp, ground round, brisket, venison roast, cans veg-all, chopped meat, half chicken breasts, whole chicken breasts, cooked and skinned, venison chopped meat
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