Agreed. Pound 'em thin, and they cut like butter, even when eating older deer. I use Italian Seasoned breadcrumbs. Also, I call it Jaeger Schnitzel, and serve it with egg noodles and red cabbage.sorefoot said:we do them like John S only we beat them thin with a meat hammer first.makes them cut with a fork tender.leftovers become venison parmesan.