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Chicken Fried Venison Chops
A Southern Treat |
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4 boneless venison chops
1 egg, beaten
2 Tbls milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup fine dry bread crumbs
(I use Vigo brand Italian Style Bread crumbs)
vegetable oil
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Trim excess fat from Venison and pound with a kitchen mallet or heavy plate to 1/4-inch thick.
Beat egg then add the milk, salt and pepper then beat again.
Dip Venison into egg mixture.
Dredge in crumb mixture.
Cook Venison in hot oil until done, turning only once.
Serve with pan gravy and lots of mashed potatoes for a true Texan feast!
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Preparation Time: |
Serves: 2 |
| Recipe Origin: United States |
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Submitted by: |
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Susan
Texas
United States |
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| This recipe has been viewed 13484 times. |
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