Breaded venison cutlets

A delicious, easy yet different way to serve your venison cutlets - adapted from the Country Living website. 
Serves 4
  1. Marinate the cutlets in the lemon juice for about an hour
  2. Then remove and pat dry and sprinkle wit the salt and pepper
  3. In a bowl combine the bread crumbs, flour garlic powder, onion powder and about a 1/4 tsp each of salt and pepper.  In another bowl crack the eggs, add the water and beat.
  4. Dip the cutlets in the beaten egg and water and then press them into the breadcrumb mixture (coating all over but shaking off any excess).  Then place on a plate and refrigerate for at least 30 minutes.
  5. Heat the oil in a deep, heavy pan or skillet until hot and then add the cutlets.  Cook over a medium heat for 3-4 minutes on each side until golden brown and cooked through.  Drain on a paper towel and serve with lemon wedges.
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Serving tips

Serve with potato wedges and a crisp salad

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