Crispy Breaded Venison Cutlets

Name: Crispy Breaded Venison Cutlets
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 0.75 cup All-Purpose Flour; 2 tsp Bacon Fat; 0.25 tsp Black Pepper; 1 cup Bread Crumbs; 1 whole Eggs; 0.5 cup Graham Cracker Crumbs; 2 tbsp Lemon Juice; 1 tsp Salt; 0.25 cup Vegetable Oil; 2 lb Venison; 2 tbsp Whole Milk

Dinner 🍽️Lunch 🥪 American High-Protein 💪Comfort-Food

Crispy Breaded Venison Cutlets offer a thin, tender slice of venison wrapped in a well-seasoned flour and crumb coating that fries up beautifully crisp while staying juicy inside. Hints of bacon drippings add depth, and a squeeze of lemon brightens every bite. Ideal for a cozy dinner or a special weekend meal when you want something classic yet a bit rustic.

Prep30 mins
Cook25 mins
Serves4
DifficultyMedium

1

Cut the tenderloin into 1/2 inch steaks. Slice each steak in half horizontally, working from the smallest toward the largest side, leaving only a very small section keeping the halves attached. Make a few small cuts on the outer edges of each steak to keep them from curling when frying.
2

Preheat the oil and bacon drippings in a large heavy skillet over medium-high heat. In a large shallow dish, mix the flour, salt, and pepper. In a separate shallow bowl, beat the egg and milk together. In another shallow dish, mix the bread crumbs and cracker crumbs.
3

Dredge the steaks in the seasoned flour, then use a meat mallet to pound them to just slightly less than their 1/4 inch thickness. Dip the steaks in the egg mixture, then coat both sides of each steak with the crumbs. Set them aside on a clean plate. When all the steaks are evenly coated, gently place the prepared steaks in a single layer into the hot oil.
4

Fry the steaks for 2 to 3 minutes per side, or until golden brown. Drain on paper towels. Sprinkle each steak lightly with lemon juice.