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Deliciously breaded venison steak served with hearty sides.

Breaded Venison Steak

A cozy and crispy breaded venison steak recipe that transforms lean venison into a deliciously crunchy cutlet, perfect for a comforting dinner.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Breading
  • 1 cup all-purpose flour For dredging
  • 2 large eggs Beaten, for coating
  • 1 cup breadcrumbs Panko or traditional, for crunch
For the Steak
  • 4 pieces venison steaks Preferably backstrap or top round
  • 1 tsp salt To taste
  • 1 tsp pepper To taste

Method
 

Preparation
  1. Tenderize the venison steaks if they are thicker than a half inch by placing them between plastic wrap and gently pounding until even.
  2. Soak the steaks in buttermilk for 30 minutes to 4 hours for added tenderness, then pat dry.
  3. Prepare three shallow bowls: one with flour, one with beaten eggs, and the last with breadcrumbs.
  4. Season flour with salt and pepper.
Breading
  1. Dredge each steak in flour, shaking off excess, then dip in egg, and coat with breadcrumbs.
  2. Press breadcrumbs onto the steak gently to ensure they adhere.
  3. Let the breaded steaks rest for 10 minutes before frying.
Frying
  1. Heat oil in a pan over medium to medium-high heat until hot.
  2. Fry the steaks for 2-3 minutes per side or until golden brown.
Serving
  1. Remove from oil and place on a rack to avoid sogginess.
  2. Serve immediately with lemon wedges and your choice of sides.

Notes

To keep the coating crispy, do not stack hot steaks. Use a wire rack for draining.