Venison Cutlets - cooking recipe

Ingredients

2 lb. venison (1/2-inch thick)
1 1/2 c. breadcrumbs
2 eggs
1 c. milk
1 tsp. oregano
pepper
salt
olive oil
lemon wide (for garnish)

Preparation

Pound steaks until meat is about 1/4-inch thick.
Rub oregano into the meat.
Mix milk and eggs in a bowl large enough to hold cutlets.
Mix bread crumbs and pepper in second bowl.
Dip cutlets in milk mixture, then in crumbs, coating both sides.
Heat olive oil in a heavy saute pan and saute, turning once until cutlets are browned and meat cooked.
Serve with lemon wedges.
Serves 2 or 3 people.