When you use what ya got, sometimes that means using venison in place of everything! Venison Parmesan will be a new family favourite.
We are a wild game family! Not only is the grocery store often inconvenient, it's downright expensive, especially for meat. We plan the license and gear into our annual budget so we can hunt our own wild game to feed our family each year.
Use what ya got is my motto. I'm always dropping notes on how to substitute in your baking and cooking. Don't skip a recipe because you don't have an ingredient, and don't run to the store for that "one thing" even if it's across the street. Still learning to use venison? I also love to use Venison Meatloaf as a way to introduce people to wild game.
This recipe uses a super quick tomato sauce, but you can use any jar remnants in the fridge. Or we love to use our Tomato Bacon Pasta Sauce in recipes like this or on any type of pizza, as well. Don't forget a quick Garden Salad and Sourdough Focaccia on the side.
Key Ingredients
Meat - While you absolutely can use veal cutlets, we stuck with venison steaks. Another great option is cube steak or even chicken breast.
Cheese - A quick combo of white cheeses will do nicely, such as Mozzarella and Parmesan, or again - whatever is in the cheese drawer.
Tomato Sauce - We just grab some quick canned tomatoes, which can be leftovers, or use marinara sauce if you have that left.
Breading - Beaten eggs will help your homemade breadcrumbs to stick.
How to Make Veal Parmesan with Venison
***See recipe card below for precise measurements and instructions.***
Step 1: Tenderize the steaks if need be.
Step 2: Gently soak in beaten eggs.
Step 3: Firmly press cheesy breadcrumbs onto all sides of the steak.
Step 4: Fry in a pan, flipping frequently to cook through without burning the coating.
Step 5: Top with sauce...
Step 6: then cheese! Add a lid to melt.
FAQs
Some people enjoy veal, but I know not everyone does. We always cut up some venison steaks when we are butchering, and they are perfect in this meal. But you can also use beef, such as cube steaks. Chicken breasts or boneless thighs will also taste great! This means you can also make some of each to accommodate everyone's preferences.
Homemade Sourdough Croutons are amazing here! Just blitz them in the food processor and go. Crackers, chips, honestly anything salty is great. Once again, I promise you need to just get comfortable in the kitchen and use up things that you have around. Nothing needs to go to waste in these times.
Photos by Dante from Shire by the Sea
More Italian Recipes
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Venison Parmesan
Ingredients
- 2 venison steaks about 8 oz each
- 2 eggs
- 1 cup breadcrumbs
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- ¼ cup shredded Parmesan
- ¼ cup olive oil
- ½ cup canned tomatoes
- ¼ cup shredded mozzarella cheese
Instructions
- Tenderize steaks with meat mallet on both sides.
- Add oil to large skillet over medium heat.
- Beat eggs in one shallow dish. In another, stir herbs and Parmesan into breadcrumbs.
- Soak steaks in egg and then gently press the breadcrumbs to adhere to all side.
- Lower heat and fry on each side, flipping twice.
- Blend tomatoes or pull out marinara.
- Spoon sauce onto each cutlet and then top with shredded mozzarella cheese.
- Cover with lid to help melt the cheese for 5 minutes on low heat.
- If you want a crispier cheese you can broil for a few minutes in oven. Be mindful to not overdo it.
Notes
- You can use any type of cutlet, whether it's veal, venison, beef, or chicken.
- Nutrition facts include all egg, breadcrumbs, and oil.
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