Ingredients
- 1 1/2 pound venison, but into 1/4-inch thick serving size portions, or 4 (6-ounce) rib-eye steaks, pounded 1/4-inch thick
- Coarse salt and freshly ground black pepper
- 3 tablespoons Dijon mustard
- 1 cup fresh or Panko (Japanese) breadcrumbs
- 1/2 cup all-purpose flour
- 2 large egg whites
- 3 tablespoon canola oil, plus more if needed
How to Make
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Step 1: To prepare the venison, season both sides of the meat with salt and pepper, then brush both sides with mustard to coat.
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Step 2: Combine the breadcrumbs and flour in a shallow plate; Season with salt and pepper.
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Step 3: Place the egg whites in a separate shallow bowl or pie plate and whisk lightly.
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Step 4: Dip the meat first into egg whites, allowing excess to drip off, then dip into the breadcrumb mixture, patting on both sides to coat.
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Step 5: Line a plate with paper towels.
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Step 6: To cook the venison, in a large heavy-duty skillet, preferably cast-iron, heat the oil over medium-high heat.
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Step 7: Add the meat to the skillet without crowding, in batches, if necessary, and cook on both sides until dark brown, 2-3 minutes per side; transfer to the prepared plate once cooked.
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Step 8: Serve immediately.
We hope you enjoy this recipe!
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