Easy Venison Parmigiana

A super-easy, no-measure, crumbed schnitzel dish, that may or may not follow a traditional Parmigiana trend. This is my take on it anyway.

I had some venison rump steak so I cut them into portion sizes (remove silver skin) and put them between two pieces of baking paper. I then smashed the sh%t out of them with a heavy pan (a meat tenderiser would be better) until they were thin like a schnitzel. Once I’d done all of the pieces I gave them a light dusting in cornflour, a layer of egg, then a coating of breadcrumbs, mixed with dry thyme, S+P, and some finely grated Parmigiano Reggiano Cheese.

After a quick fry on both sides, I put them into an oven-proof pan, with some chopped tomatoes that needed using. I then poured over a bottle of tomato sauce, see pics for the one I used, and topped it with some mozzarella cheese and a little more Parmigiano Reggiano.

I baked this for 20mins on 150c fan-forced (with a quick grill at the end to get the cheers bubbling) and served it with some steamed kumara and broccoli.

Easy! and a nice change from just plain steak.

Easy Venison Parmigiana Recipe
Easy Venison Parmigiana

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