Venison Schnitzel - cooking recipe

Ingredients

6 venison loin cutlets (1/4-inch thick)
1/2 c. all-purpose flour
2 tsp. salt
1/2 tsp. pepper
2 eggs, beaten
1/4 c. milk
1 1/2 c. bread crumbs
2 tsp. paprika
salad oil

Preparation

Soak venison in strong vinegar for about 2 hours; remove, pat dry with paper towels and tenderize by pounding with a meat mallet.
Set aside.
Combine flour, salt and pepper; combine eggs and milk.
Combine bread crumbs and paprika.
Dredge cutlets in flour mixture.
Dip into egg mixture and coat with bread crumb mixture.
Saute in hot oil for 2 1/2 to 3 minutes per side. Yield: about 6 servings.