Description
Discover how to make a delicious Venison Parmesan with this easy recipe. Learn the steps to create a flavorful and satisfying dish perfect for any meal.
Ingredients
- 8 beef steaks, cut from the back leg or loin, 3/4 inch thick, about 85-113 grams each
- Flour for dredging
- 2 eggs
- 1-1/2 cups (120 ml) freshly grated Parmesan cheese, divided
- 2 cups (480 ml) fresh bread crumbs (see below)
- Vegetable oil
- Kosher salt
- Freshly ground black pepper
- 2 cups (480 ml) tomato sauce (see recipe below, or use your favorite tomato sauce) – 12 fresh basil leaves, rolled like a cigar and sliced into thin strips (see below)
- 2 cups (480 ml) shredded mozzarella
Instructions
- **Venison Parmesan Instructions:**
- Place a steak between two sheets of cling film and use a meat tenderizer or a sturdy object to flatten it until it’s about 1/4 inch thick. Continue with the rest. If the plastic tears, dampen the meat slightly before adding more plastic wrap to prevent sticking.
- Arrange a breading station with three shallow dishes. In the first dish, place some flour. In the second, beat the eggs with a splash of water. In the third, mix 1 cup of grated Parmesan and the breadcrumbs using your hands.
- Heat a sturdy skillet over medium heat and pour in enough oil to cover the bottom by 1/2 inch.
- Generously sprinkle salt and pepper on both sides of the flattened steaks.
- Individually coat each steak in flour, followed by the egg mixture, and finally the breadcrumb-Parmesan mixture. Shake off any excess at each stage.
- To check if the oil is ready, drop in a small piece of bread; it should sizzle upon hitting the oil.
- Gently place a few breaded steaks in the hot skillet, ensuring not to overcrowd, and cook for around 2 minutes on each side until they are golden.
- Transfer the cooked steaks to a tray lined with paper towels to absorb excess oil, and lightly season with salt. Repeat with the rest of the steaks.
- Set your oven to preheat at 375°F.
- Grease the base of a 9-by-13-inch baking dish lightly and spread about 3/4 cup of tomato sauce over it. Arrange the steaks snugly in the dish.
- Layer the steaks with 1/2 cup of tomato sauce, one-third of the sliced basil, and 1/4 cup of grated Parmesan. Repeat with another layer of steaks, the remaining 3/4 cup of tomato sauce, and another third of the basil.
- Sprinkle shredded mozzarella and the rest of the grated Parmesan on top.
- Cover the dish with foil and bake for 25 minutes until it becomes bubbly. Then, remove the foil and bake for an additional 10-15 minutes until the cheese begins to brown.
- Allow the dish to rest for 5 minutes after removing it from the oven.
- Decorate with the remaining basil and serve promptly with extra grated Parmesan available at the table.
Notes
- Pat the steaks dry with paper towels before coating in flour to achieve a crispy finish.
- Season the steaks generously with salt and pepper before breading for enhanced flavor.
- Create a delicious dish by layering tomato sauce, basil, and cheese between the steaks. Serve hot for the best taste and texture.
