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Venison Parmesan
Sent in by Gary from Arizona.

~ 1 1/2 lb's deer steaks, about 1/4" thick
~ garlic salt
~ pepper
~ 1/2 cup Italian seasoned bread crumbs
~ 1/2 cup grated parmesan cheese
~ 2 eggs
~ 1/4 cup water
~ 1/2 cup flour
~ 1/4 cup olive oil
~ 1 1/2 cups spaghetti sauce
~ sliced or shredded mozzarella cheese
~ cooked noodles
~ fresh parsley

Pound steaks to tenderize. Season to taste with garlic salt and pepper.

In a bowl, combine the bread crumbs and parmesan cheese. In another bowl, beat the eggs and water together. Place the flour in another bowl.

Dip the meat into the flour and then into the eggs. Then press each side into the crumb mixture.

Place on a plate or baking dish in a single layer. Refrigerate for 20 minutes.

Heat the oil in a large skillet. Add the meat and brown on both sides.

Place in a greased baking dish. Cover each piece with the sauce.

Cover with cheese.

Bake at 350 degrees for 30 minutes or until tender.

Serve over noodles and garnish with parsley.


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