Crack the eggs into the bowl, add a splash of water, and beat well with a fork until combined.
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Crack the eggs into the bowl, add a splash of water, and beat well with a fork until combined.
I see no reason that this wouldn't work well with venison.
Would this work well with venison?
If you're OK with an extra step, it's a good idea to dry off the pork cutlets with a paper towel after they've been flattened, then coat them with flour before they go into the egg mixture. It's called a bound breading, and helps the coating stay stuck to the meat better.
I LOVE this! The fact that there is NO measuring...you can eyeball it, throw a handful in, etc. This is the way cooking should be! This is also why I HATE to bake. :>D