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Breaded Venison (or Veal) Chops

Breaded Venison (or Veal) Chops
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Yield: Serves 6 to 8.

This recipe features a delicate lightly seasoned coating, and comes from Alex's mother-in-law, Mary Buzek.


  • 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.
Updated Tuesday, September 25th, 2007

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