Mamas Country-fried Venison Steak

• 1 1/2 pounds venison, cut into 1/4-inch-thick, serving-size portions, or 4 (6-ounce) rib-eye steaks, pounded 1/4 inch thick
• Coarse salt and freshly ground black pepper
• 3 tablespoons Dijon mustard
• 1 cup fresh or panko (Japanese) breadcrumbs
• 1/2 cup all-purpose flour
• 2 large egg whites
• 3 tablespoons canola oil, plus more if needed

1. To prepare the venison, season both sides of the meat with salt and pepper, then brush both sides with mustard to coat.
2. Combine the breadcrumbs and flour in a shallow plate.
3. Season with salt and pepper.
4. Place the egg whites in a separate shallow bowl or pie plate and whisk lightly.
5. Dip the meat first into the egg whites, allowing the excess to drip off.
6. Then dip into the breadcrumb mixture, patting on both sides to coat.
7. Line a plate with paper towels.
8. To cook the venison, in a large, heavy-duty skillet, preferably cast iron, heat the oil over medium-high heat.
9. Add the meat to the skillet without crowding, in batches, if necessary, and cook on both sides until dark brown, 2 to 3 minutes per side; transfer to the prepared plate once cooked.
10. Serve immediately.

portions, salt, mustard, breadcrumbs, allpurpose, egg whites, canola oil

Taken from www.epicurious.com/recipes/food/views/mama-s-country-fried-venison-steak-380335 (may not work)