Venison Schnitzel

Directions

1. 1
   Soak venison in strong vinegar for about 2 hours; remove, pat dry with paper towels and tenderize by pounding with a meat mallet.
2. 2
   Set aside.
3. 3
   Combine flour, salt and pepper; combine eggs and milk.
4. 4
   Combine bread crumbs and paprika.
5. 5
   Dredge cutlets in flour mixture.
6. 6
   Dip into egg mixture and coat with bread crumb mixture.
7. 7
   Saute in hot oil for 2 1/2 to 3 minutes per side. Yield: about 6 servings.