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Venison Parmesan

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Recipe

 
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 pound venison steaks
1/4 inch thick
*
1 x salt and black pepper
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1 each eggs
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2 teaspoons water
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½ cup Parmesan cheese
grated
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½ cup bread crumbs
fine
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¼ cup olive oil
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1 each onions
finely
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2 tablespoons butter
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6 ounce tomato paste
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2 cups water
hot
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1 teaspoon salt
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½ teaspoon marjoram
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½ pound mozzarella cheese
sliced
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Ingredients

Amount Measure Ingredient Features
453.6 g venison steaks
1/4 inch thick
*
1 x salt and black pepper
* Camera
1 each eggs
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1E+1 ml water
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118 ml Parmesan cheese
grated
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118 ml bread crumbs
fine
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59 ml olive oil
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1 each onions
finely
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3E+1 ml butter
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173.4 ml/g tomato paste
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473 ml water
hot
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5 ml salt
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2.5 ml marjoram
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226.8 g mozzarella cheese
sliced
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Directions

Cut steak into 6 or 8 pieces.

Sprinkle with salt and pepper.

Beat egg with 2 tablespoons water.

Combine parmesan cheese with breadcrumbs, mixing well.

Dip meat in egg, then roll in bread crumb mixture.

Heat oil in large skillet and fry 3 pieces at a time until brown.

Lay in 13x9 inch baking pan.

Sauté onion in butter and reserved drippings until soft.

Add tomato paste, hot water, salt and marjoram.

Boil a few minutes, stirring well.

Pour ¾ cup sauce over steaks.

Top with thin slices of mozzarella cheese, then pour remaining sauce over cheese.

Bake at 350℉ (180℃) F for about 30 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 312g (11.0 oz)
Amount per Serving
Calories 48663% from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 14g 70%
Trans Fat 0g
Cholesterol 109mg 36%
Sodium 1340mg 56%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 12%
Sugars g
Protein 48g
Vitamin A 26% Vitamin C 21%
Calcium 64% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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