Breaded Venison (or Veal) Chops
This recipe features a delicate lightly seasoned coating, and comes from Alex’s mother-in-law, Mary Buzek.
Yield: Serves 6 to 8.
- 6 to 8 chops (loin chops preferred)
- 1/2 cup vegetable oil
- 2 eggs
- 2 tablespoons milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried parsley
- Dash or two of white pepper
- 2 cups crushed saltine crackers
Wipe off chops with a damp cloth, making sure no bone dust remains from butchering. Heat oil in a large cast-iron skillet. Beat eggs and add milk. Combine spices with mortar and pestle to ensure a thorough blend; add to cracker crumbs and mix thoroughly. Dip chops into milk-and-egg mix, then into crumb-spice mixture. Fry chops over medium heat until coating is medium brown; they will be cooked but still moist inside.