Place chops between two pieces of plastic wrap and pound thin with a meat mallet. About 1 minute each chop to make thin cutlets about ¼ inch thick. Work in batches.
Generously salt and pepper each cutlet and set aside.
In a baking dish (like a 9 x 13), beat the eggs.
"Marinate" the pounded venison cutlets in the beaten eggs for at least half an hour, but all day is fine.
Preheat the oven to 250° and prepare a cooking sheet with parchment paper.
In a pie plate or shallow bowl, mix the dry ingredients (except salt and pepper which you have already used on the meat itself).
Dredge the cutlets in the flour mixture. Set aside (to kind of let it soak in).
After the flour mixture has soaked in (maybe 10 minutes or so), dredge the cutlets again.
Heat the oil in a heavy skillet (like cast iron) over medium high heat.
Once you have dredged all the cutlets a second time, go back through and dredge for a third time.
After the third dredge, fry the triple dredged cutlets in the hot oil. Flip when the blood starts to show on the top side. (3-5 minutes on the first side, 2-3 on the second side.)
As each cutlet finished, put it on the cooking sheet and place in the oven to keep warm.
Half way through the process, you may need to replace the oil as it will start to get dark. I clean the pan and start again.
