Pound thoroughly with tenderizing hammer, if necessary.
Mix egg with milk in bowl, and dip venison slices into mixture. Remove and roll in cracker and flour mixture.
Fry in hot cooking oil until golden brown, turning once. Remove and place on paper towel to drain.
Squeeze lemon juice on cutlets immediately after removing from skillet; salt and pepper to taste, and serve with white country gravy.
Deer & Fixings by John & Denise Phillips