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2 lbs. venison, cut into 1/4 inch slices
1 c. fresh lemon juice
Freshly ground black pepper
2 eggs
1/4 c. flour
garlic and onion powder
2 tbsp. water
1 c. fine bread crumbs
1 1/2 c. shortening or vegetable oil

In a glass baking dish, marinate the cutlets in lemon juice for 1 hour. Pat them dry with paper towels and sprinkle with salt and pepper.

Combine flour, bread crumbs, 1/4 tsp each of: salt, pepper, garlic and onion powder.

Dip cutlets into eggs beaten with water; then press them into the flour mixture, shaking off any excess. Refrigerate for at least 30 minutes.

Heat shortening or oil in a heavy 12-inch skillet until hot then add cutlets.

Cook over medium heat for 3-4 minutes on each side or until golden brown and cooked through. Thicker portions require a longer cooking time and lower heat; thinner cutlets cook more quickly and at a higher temperature for good browning.

Use tongs to turn the cutlets in the oil once. Lift from oil using a slotted spoon and drain on brown paper or paper towels. Season to taste with salt and pepper or other seasonings while still hot (we like Tony Cacheries and garlic powder).

Garnish with lemon wedges and serve immediately. Serves 4.

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