Add to the following, I've made it with moose and it was just as good. Only reason I haven't made it with deer is we don't have any in the freezer. In another life (or about 40 yrs ago) there was a True Italian rest. in Leth. called Trevi's. No one spoke english and truly the following recipe is Every bit as good as I remember their scallopini was.
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All I can say is, WOW, was that a good meal! Going to be a long time before I find another recipe this good. You need to try this. Next time I'll try it with moose, using basil instead of parsley.
The following link is the recipe I basically used. Differences were after dredging the pounded cutlets in flour I dipped them in egg and then finely crushed breadcrumbs. Also instead of using chickenstock I just put in a cup of white wine and reduced that, thickening with some butter.
http://www.tasteofhome.com/recipes/best-veal-scallopiniNot my best pic, but also on the plate, just some yellow/green zuchini with green onion, pan seared; also my first attempt at home made pasta and marinara sauce......meh; we'll be kind and call my first attempt at pasta a, "work in progress".
