- 4 six oz portions of venison
- ¾ cup fine breadcrumbs
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 egg beaten
- 1/3 cup vegetable oil
- 2 cup tomato sauce
- 24 oz. diced tomatoes
- 1 cup grated parmesan cheese
- 1 cup grated mozzarella cheese
- Place each piece of venison between 2 pieces of plastic wrap. Flatten each with a meat mallet to approx. ¼ inch thickness.
- Combine breadcrumbs, salt and pepper. Dip venison in beaten egg and coat with breadcrumbs.
- Place on baking sheet, cover with plastic wrap and chill for 10 minutes.
- Remove from refrigerator and sauté in oil on medium heat 5 minutes per side or until golden brown. Remove venison from skillet and place in baking dish.
- Spoon sauce and diced tomatoes over venison. Sprinkle parmesan cheese over the venison pieces.
- Bake at 375 degrees for 15 minutes.
- Sprinkle with mozzarella cheese and bake an additional 5 minutes or until cheese melts and sauce is bubbly.
- Place over cooked spaghetti noodles for serving.