- 2 cups seasoned dry bread crumbs
- 1/2 cup all-purpose flour
- salt and black pepper to taste
- 2 eggs
- 2 tablespoons milk
- 4 (6 ounce) venison loin steaks, pounded to 1/4 inch thick
- 1/2 cup vegetable oil
- Combine the bread crumbs, flour, salt and pepper in a 1-gallon size plastic zipper bag. Beat the eggs and milk together in a shallow bowl.
- Dip each steak in the egg mixture, place it in the plastic bag, and shake to coat with crumbs.
- Heat the oil in a skillet over medium heat and fry the steaks, turning once, until both sides are golden brown, about 6 to 8 minutes per side.