Venison Cutlets

1. 1

   Pound steaks until meat is about 1/4-inch thick.

2. 2

   Rub oregano into the meat.

3. 3

   Mix milk and eggs in a bowl large enough to hold cutlets.

4. 4

   Mix bread crumbs and pepper in second bowl.

5. 5

   Dip cutlets in milk mixture, then in crumbs, coating both sides.

6. 6

   Heat olive oil in a heavy saute pan and saute, turning once until cutlets are browned and meat cooked.

7. 7

   Serve with lemon wedges.

No additional tips available.