For the baked venison cutlets, cut the venison into even pieces, pound lightly (with a plating iron or the bottom of a pot), salt and then coat in breadcrumbs, i.e. turn in flour, beaten egg and the breadcrumbs.
Fry in hot oil until floating and drain on paper towels.
Preparation Tip:
Baked venison cutlets go well with parsley potatoes and cranberries.
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