Description
Discover how to make Venison Parmesan Chickenstyle, a delectable twist on classic Parmesan dishes. Perfect for gourmet enthusiasts seeking unique recipe ideas!
Ingredients
- 2 lb (907 g) s venison loin
- 2 cup (480 ml) s all-purpose flour
- 2 tsp (10 ml) kosher salt
- 1 tsp (5 ml) freshly ground black pepper
- 3 extra-large eggs
- 2 cup (480 ml) s Panko breadcrumbs, dried and seasoned
- 1 cup (240 ml) freshly grated Parmesan cheese, plus extra for serving
- 1 cup (240 ml) basic tomato sauce
- Parsley, for serving
Instructions
- Cut the venison into slices about 1 inch thick and flatten them to 1/4 inch thickness.
- Combine the flour, salt, and pepper on one plate. On another plate, whisk the eggs with a tablespoon of water. On a third plate, blend the Panko breadcrumbs with the Parmesan cheese.
- Gently coat the venison slices first in the flour blend, then dip them in the egg mixture, and finally press them into the Panko-Parmesan mixture.
- Warm oil and butter in a large cast iron skillet or sauté pan. Cook the venison for roughly 2 minutes per side on medium heat until they are golden brown. Transfer the pieces to a cooling rack.
- Arrange each venison slice on a serving plate and accompany with basic tomato sauce or your preferred marinara sauce. Garnish with fresh parsley.
Notes
- Shake off excess flour before dipping venison in egg mixture for a crisp crust
- Incorporate freshly grated Parmesan into Panko for better flavor and melting
- Let cooked venison rest on a cooling rack to keep it crispy
