Post by Doegirl on Apr 18, 2010 18:45:12 GMT -5
1lbs venison, cut 1/2" thick slices
1 24oz or so jar of your favorite marinara, I use Casa Visco.
1/3 cup grated parmesan cheese
2/3 cup progresso italian bread crumbs
8oz shredded mozzarella cheese.
2 eggs beaten
Olive oil
With a meat tenderizer, pound cuts to about a 1/4" thickness. Combine parmesan cheese and breadcrumbs. Preheat olive oil till darn near smoking. Dip meat in egg and coat with parmesan/bread crumb mixture. Brown quickly on both sides and take off the heat. Add marinara and top off with more parmesan and mozzarella. Heat thru until cheese is melted and your done.
1 24oz or so jar of your favorite marinara, I use Casa Visco.
1/3 cup grated parmesan cheese
2/3 cup progresso italian bread crumbs
8oz shredded mozzarella cheese.
2 eggs beaten
Olive oil
With a meat tenderizer, pound cuts to about a 1/4" thickness. Combine parmesan cheese and breadcrumbs. Preheat olive oil till darn near smoking. Dip meat in egg and coat with parmesan/bread crumb mixture. Brown quickly on both sides and take off the heat. Add marinara and top off with more parmesan and mozzarella. Heat thru until cheese is melted and your done.
