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Categories:
fresh breadcrumb Parmesan cheese garlic salt Italian seasoning egg salt butter spaghetti sauce Mozzarella cheese
Viewed: 47 - Published at: 4 years agoIngredients
- 1 -1 12 lb venison steak, boneless (I use 6 butterfly steaks)
- 1 cup fresh breadcrumb
- 3 tablespoons parmesan cheese, grated
- 12 teaspoon garlic salt
- 12 teaspoon italian seasoning
- 1 large egg
- salt and pepper
- 2 tablespoons butter
- 1 cup spaghetti sauce
- 1 cup mozzarella cheese, shredded
Method
- Combine breadcrumbs, parmesan, garlic salt and Italian seasoning in a small bowl.
- Beat egg with salt and pepper in a second bowl.
- Dip meat in egg, then coat well with crumbs.
- Place steaks on a plate and refrigerate 20 minutes to set crumbs.
- Preheat oven to 350 degrees; melt butter in a 9x13 pan till hot in oven.
- Add steaks to pan; bake 15-20 minutes.
- Flip steaks, spoon spaghetti sauce over the meat and bake another 15-20 minutes until meat is tender.
- (Time will vary depending on thickness of steaks).
- Top with mozzarella, baking 5 more minutes or until cheese melts.
