Venison Parmigiana
Delicious take on Veal Parmigiana without the added sadness of eating a baby cow.
Servings: 8 people
Equipment
- Meat Tenderizer
Ingredients
Meat
- 2 lbs venison backstrap medallions tenderized to 1/4 inch thick
- salt and pepper to taste
Breading
- 2 C Italian style bread crumbs
- 4 eggs whisked
- 1.5 C flour
- 1 tsp salt
- 1 tsp pepper
- 1 tsp red pepper flakes
Fry With
- extra virgin olive oil enough to keep bottom of pan coated
Top With
- 3 oz prosciutto
- 8 T parmesan cheese enough to sprinkle tops of filets with
- 8 oz shredded mozzarella enough to sprinkle tops of filets with
- Italian seasoning about a pinch per filet
- 24 oz favorite red pasta sauce
Serve With
- 16 oz capellini cooked according to package instructions
- 3 T extra virgin olive oil to toss pasta with
- parmesan to top with
- red pepper flakes to top with
Instructions
Tenderize Meat
- Tenderize meat medallions to ~1/4 inch thick.
- Salt and pepper each side of the filets and let sit in fridge for 3-4 hours. If you are short on time, start with this and let sit while you create flour mixture and egg wash.
Bread Filets
- Using three shallow dishes set up the following:1. Flour Mixture- combine flour, salt, pepper, and red pepper flakes2. Egg Wash- 4 eggs whisked well3. Italian style bread crumbs
- Coat filets in flour mixture, then egg wash, then bread crumbs. Make sure in each step the filet is well coated in each of the ingredients. Repeat until completed.
Fry Filets
- Lay out a dish towel with a cooling rack over it for the cooked filets to dry on.
- In a frying pan over medium-high heat with enough extra virgin olive oil to get a nice coating on the bottom of the pan.
- Fry both sides of the filet until nice golden brown. Add EVOO as you go making sure the bottom of the pan stays coated.
- Place done filets on cooling rack so any excess oil can drip off.
Bake
- Preheat oven to 350°F.
- On a sheet pan, spread 1.5C of your pasta sauce out.
- Assemble filets on top of the sauce in a single layer, flat.
- Lay a slice of prosciutto on the top of the filets. You can break them up as needed to make sure they fully cover the filets.
- Spoon the remaining sauce over the top of the prosciutto.
- Sprinkle ~1T of parmesan over each and top with mozzarella.
- Sprinkle a pinch of Italian seasoning on top.
- Bake for 10-15 minutes or until cheese on top is melty.
- If you haven't cooked your pasta, do so now. Drain and toss with olive oil.
- Serve filets over pasta. Top with parmesan and red pepper flakes. Enjoy!