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Venison Cutlets
Created by: Howcan Team
Ingredients
- 1 lb venison cutlets
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs
- 1 cup breadcrumbs
- 1/4 cup vegetable oil
Instructions
- Place the venison cutlets between two sheets of plastic wrap and pound them to 1/4-inch thickness using a meat mallet.
- In a shallow dish, mix together 1/2 cup of flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- In another shallow dish, beat 2 eggs.
- Place 1 cup of breadcrumbs in a third shallow dish.
- Dredge each venison cutlet in the seasoned flour, then dip into the beaten eggs, and coat with breadcrumbs, pressing gently to adhere.
- Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat.
- Fry the breaded venison cutlets in the hot oil for 3-4 minutes on each side, or until golden brown and cooked through.
- Transfer the cutlets to a paper towel-lined plate to drain excess oil.
- Serve hot and enjoy!
Venison cutlets have a rich history dating back to medieval times when they were a popular dish among European nobility. The dish gained popularity in regions known for hunting, such as the Scottish Highlands and the forests of Germany. Renowned chefs like Gordon Ramsay and Jamie Oliver have put their own modern twists on this classic dish, often incorporating seasonal herbs and spices to enhance the natural flavors of the venison. Today, the best versions of this dish can be found in upscale restaurants and gastropubs that specialize in game meats. The key to a perfect venison cutlet lies in the quality of the meat and the careful balance of seasoning to complement its robust flavor. For a unique twist, some chefs also prepare venison cutlets using sous vide cooking methods to ensure a tender and succulent result.
25 min
4
320 calories
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