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Two servings of venison (veal) parmesan).

Venison Parmesan

Kate Schat
When you use what ya got, sometimes that means using venison in place of everything! Venison Parmesan will be a new family favourite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 2 servings
Calories 968 kcal

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.

Nutrition

Calories: 968kcalCarbohydrates: 45gProtein: 90gFat: 46gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gTrans Fat: 0.01gCholesterol: 362mgSodium: 2118mgPotassium: 1282mgFiber: 4gSugar: 6gVitamin A: 577IUVitamin C: 6mgCalcium: 393mgIron: 14mg
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