Backstrap Parmesan
You've never had a Parm like this before!
EQUIPMENT
Oven
Stove Top
Cast Iron Skillet
Mixing Bowls
Baking Sheet
INGREDIENTS
1-2 lbs venison backstrap
2 eggs
1 cup parmesan (split into 2, 1/2cups)
2 cups panko breadcrumbs
2 cups tomato sauce
2 cups fresh mozzarella (shredded)
1 tbsp basil
flour
salt to taste
pepper to taste
1/2 olive oil
INSTRUCTIONS
Preheat oven to 375°
With a sharp knife, slice backstrap into thin strips by placing hand on top of steak and carefully cut length-wise (parallel to the table).
Preheat oil in cast iron skillet, using the med-high heat setting on your stove.
Arrange mixing bowls next to stove; 1 with the flour, 1 with the beaten eggs, and finally 1 with a mixture of panko bread crumbs and 1/2 cup of parmesan cheese.
Cover each steak with flour, then egg, and finally dredge in panko-parm mixture (making sure you completely cover the steak).
Place a couple of breaded steaks in the skillet and fry until golden brown, typically between 2-3 minutes on each side.
Remove steaks from oil and place on a plate or bowl, over paper towels to let excess oil drain.
Spray your baking sheet with non-stick spray, or lightly oil surface making sure to cover the entire surface area.
Spread 1 cup of tomato sauce over bottom of baking sheet and lay fried steaks over the spread.
Cover the steaks with remaining sauce and top with parmesan, basil, and mozzarella.
Cover the sheet with foil and place in preheated oven for 20-25 minutes.
Carefully remove foil and allow cheese to brown in the oven for another 10-15 minutes.
Remove from the oven and let rest for another 5-10 minutes before serving.
Top with extra parmesan and Italian herbs to taste.
