You all know I am always looking for new and different ways to prepare venison-after all we have a couple of deer worth in the freezer! This recipe is simply a takeoff on a classic Chicken Parmigiana (or Parmesan). The combination of Venison with spaghetti sauce is always a winner, the flavors balance each other out, especially if the meat is a bit more gamey.
4 boneless venison steaks
Salt & Pepper
3 TBS Parmesan cheese
1 TBS Italian Seasoning
1 c breadcrumbs
Note: This recipe uses a dredging technique. You will need to set up 3 dredging stations-one with flour, one with the egg and one with the breadcrumbs-and a “receiving plate” to put the finished meat on. Each station should be large enough to lay a piece of meat out flat in. Dinner plates or pie pans work well.
-Pound steaks with a meat mallet into cutlets approx 1/2 inch thick.
-Season flour with salt & pepper to taste & place on a plate or shallow dish. This is station 1.
-Lightly beat the 2 eggs & place in a shallow plate or dish. This is station 2.
-Combine bread crumbs, parmesan cheese and Italian Seasoning & place on a shallow plate or dish. This is station 3.
-Dredge cutlets in each station-making sure all surfaces get completely covered in each step.
-Leave completed meat on a plate for a few minutes to “set”
-Heat oil in a large frying pan.
-Fry each cutlet-about 5 min per side.
-Place fried cutlets on in a lightly oiled baking dish. Spoon spaghetti sauce over each cutlet. I like about 2-3 TBS each.
-Bake for 20 minutes at 325-adding the mozzarella cheese to the top for the last 5 minutes.
-Serve over a bed of pasta.
This recipe could be made with any type of meat-chicken, turkey, pork or beef.
Instead of Spaghetti sauce you could use crushed tomatoes with some extra Italian Seasoning added in.
You could make a pizza version by adding a layer of pepperoni under the sauce.