venison cutlets

prep time:  tbd
cook time:  tbd
servings:  tbd

4 cups italian style bread crumbs
1 teaspoon salt
1 teaspoon powdered garlic
1/4 cup dried parsley flakes
1 teaspoon course ground black pepper
1/2 cup grated Parmesan cheese
2 pounds venison steaks
6  eggs - beaten
Olive oil

1.  add olive oil to a pan and heat.  blend together the bread crumbs, salt, garlic, parsley, pepper and parmesan.  dip venison in beaten eggs and then in prepared bread crumbs.

2.  add the breaded cutlets to the pan and cook until medium done and golden brown on each side.

- montana outdoor

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