VENISON STEAK PALOMIA STYLE
Oct. 30, 2009 2:57 pm
Updated: Nov. 2, 2009 1:37 pm
Every year at dear camp, we have a meal of venison harvested the previous season. The honor of cooking the venison is rotated between hunters each year to keep things lively. One year, when it was my turn, I cooked my venison using a Cuban/Spanish style of breaded cutlet called Palomia. Caution: This recipe is very delicious. In fact, one of my fellow hunters will only eat his venison this way now. Many of you will see similarities with German schnitzel or Italian veal cutlet. You can substitute thinly sliced pork loin or thinly sliced sirloin steak. Can be served with black beans and rice or makes a great sandwich in crusty French bread.
2 pounds venison steak cut ½” thick
2 tablespoons garlic powder
¾ cup lemon juice
¼ cup milk
3 cups Progresso Italian Style Bread Crumbs
About 4 cups shortening
1) Place a piece of steak in a zipper type freezer bag and pound on both sides with the flat side of a meat mallet until about ¼” thick. Repeat for all steak.
2) Mix lemon juice and garlic powder in the freezer bag and add all of the tenderized meat. Mix well and knead to coat all meat. Let marinate in refrigerators for 1 to 2 hours.
3) Mix milk with beaten eggs in a medium bowl. Place bread crumbs in a 10”x10” baking pan.
4) Dip a piece of meat in egg wash and then into bread crumbs. With the heal of your had, press bread crumbs into meat, turn over and repeat.
5) Melt shortening in frying pan to about ¾” deep. Fry meat until golden brown (about 5 minutes) in 350° F shortening .