Venison Cutlets

Directions

1. 1
   Pound steaks until meat is about 1/4-inch thick.
2. 2
   Rub oregano into the meat.
3. 3
   Mix milk and eggs in a bowl large enough to hold cutlets.
4. 4
   Mix bread crumbs and pepper in second bowl.
5. 5
   Dip cutlets in milk mixture, then in crumbs, coating both sides.
6. 6
   Heat olive oil in a heavy saute pan and saute, turning once until cutlets are browned and meat cooked.
7. 7
   Serve with lemon wedges.
8. 8
   Serves 2 or 3 people.