For the venison escalopes with fried egg, flatten the escalopes a bit by hand, if necessary cut them so that the edge does not bulge. Salt and pepper the cutlets and season with a little chili powder.
Dredge first in flour, then in beaten egg and finally in breadcrumbs, pressing the breadcrumbs firmly. Heat the oil and fry the cutlets, at the same time fry the fried eggs in a non-stick frying pan.
Place two eggs on each cutlet and serve the venison cutlets with fried egg with a little salad garnish.
Preparation Tip:
Serve roast apples with the venison cutlets with fried egg, if desired.
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