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OHIO CLASSICS: FAVORITE VENISON RECIPES FROM THE BUCKEYE STATE
Garlic Venison Cutlets Supreme
Herb Thorn - Sheffield Lake, Ohio
Course:Main Entrée
Servings:4-6
Ingredients & Instructions:
1 cup all purpose flour
Salt and pepper
2 eggs
1 ½ cup milk
1 cup Italian-seasoned bread crumbs
¼ cup grated Parmesan cheese
2 teaspoons garlic powder
8 venison cutlets
½ cup olive oil
10 garlic cloves crushed
In bowl, beat together eggs and milk. In another bowl mix together bread crumbs, cheese and garlic powder. Pat cutlets dry. Flour each cutlet, dip into egg mixture, then coat with bread crumb mixture; transfer to plate in a single layer as each is coated. Let venison cutlets sit for about 5 minutes at room temperature.
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