Venison Scaloppini

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 egg
• 1/3 cup light cream
• 1 cup fine bread crumbs
• 1 cup grated Parmesan cheese
• 1/4 cup minced fresh parsley
• 1 1/2 pounds boneless venison roast
• salt and pepper to taste
• 1/4 cup all-purpose flour for dredging
• 1/4 cup butter
• 1 clove garlic, minced
• 1/2 cup dry sherry or Marsala wine
• 1/2 cup venison broth, beef broth, or water

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Slice the venison roast across the grain into cutlets about 1/4 inch (6 mm) thick. Place each between sheets of plastic wrap and pound to about 1/8 inch (3 mm). Season both sides with salt and pepper.

2. Whisk the egg with the light cream in a shallow dish. In a second dish, mix the bread crumbs, Parmesan and minced parsley. Put the flour in a third dish.

3. Dredge each cutlet in flour, dip it in the egg mixture, then press it into the crumb mixture to coat. Set the cutlets on a rack for 10 minutes.

4. Melt the butter in a large skillet over medium-high heat. Brown the cutlets about 2 minutes per side, working in batches, and transfer them to a plate.

5. Lower the heat to medium, add the garlic and cook 30 seconds. Pour in the sherry or Marsala and the broth or water, scraping up the browned bits, and simmer until reduced by about half, about 5 minutes.

6. Return the cutlets to the skillet, spooning the sauce over them. Cover and simmer over low heat 25 to 30 minutes, until the thickest piece reaches 145°F (63°C), then rest 3 minutes before serving.

7. Serve the cutlets with the pan sauce spooned over the top.