Breaded Venison Chops - cooking recipe

Ingredients

6 to 8 venison chops (1/2 to 3/4 inch thick)
1/4 c. vegetable oil
2 eggs
2 Tbsp. milk
2 c. crushed saltines
1 finely minced garlic clove or 1/4 tsp. garlic powder
1/4 tsp. dried basil
dash of pepper

Preparation

Wipe off chops with a damp towel, making sure no bone dust from butchering remains.
Heat oil in large skillet at medium heat.
Beat eggs and add milk.
Dip chops into milk and egg mixture.
Mix together crumbs, garlic, basil and pepper.
Mix well.
Dip chops into crumb mixture.
Fry chops on medium until coating is medium brown.
When coating is medium brown chops are cooked, but still moist.
Serve.