VENISON WIENER SCHNITZEL

Prep Time: 30 Minutes
Yields: 6–8 Servings

Comment:
Not only is this dish a fantastic entrée, but it is also a great appetizer. You might try it for breakfast with 2 eggs served between 2 slices of toasted white bread. It is an explosion of flavor!

Ingredients:
8 (4-ounce) venison loin or tenderloin slices, pounded flat
salt and white pepper to taste
granulated garlic to taste
2 cups lightly seasoned flour
2 cups seasoned Italian bread crumbs
3 eggs, beaten
½ cup vegetable oil
½ cup melted butter
2 tbsps lemon juice

Method:
Place loin slices between two layers of plastic wrap and, using a meat mallet or 9-inch frying pan, pound until slices are no thicker than ¼ inch. Each slice should fill the bottom of a 9-inch fry pan if pounded properly. The plastic wrap will prevent tearing or shredding of meat. When all slices are pounded flat, season to taste using salt, pepper and granulated garlic. Set up a breading station by placing flour and bread crumbs in two separate 9” x 14” baking pans. Place the beaten eggs between the two pans. Dredge seasoned venison in flour, dip in egg wash then dredge in bread crumbs, pushing venison down into the crumbs well to press into the meat. In a cast iron skillet, heat oil and butter over medium-high heat. Add tenderloin slices and sauté on both sides until golden brown. Arrange on warm dinner plates, top with a little lemon juice and serve hot.