Hunter115522 Posted February 25, 2017 Share Posted February 25, 2017 (edited) So you can probably tell by my food posts, we eat a lot of venison in this house lol. Here's what I did today. Pretty simple, but I'll explain. -Take venison cutlets, and pound them very very thin with a meat mallet. -In a big zip lock, put in breadcrumbs, a lot of grated parm cheese, salt, pepper, onion/garlic powder, hot seeds, fresh parsley -Dip cutlets in egg, put in the bag 1 at a time, and shake in bag to coat -Heat olive oil in a big pan or cast iron skillet till its hot, but not smoking -Put your breaded cutlets in the pan don't over crowd, do a couple at a time. Only about 1 min per side -When all cutlets are browned, take a deep oven safe glass tray, put a light layer of your homemade sauce (or jarred if u have to) on the bottom to prevent sticking, and lay cutlets in there -Put FRESH real mozzarella cheese slices on cutlets (see if your local store makes the real stuff) than spoon on some sauce, than top with more cheese. -Bake at 350 for about 10 min, then move the cutlets close up to the broiler, and broil for about 4-5 min -Pour a good Cabernet Sauvignon, and ENJOY I did these with brown rice quinoa, and asparagus sauted with olive oil and lots of garlic. Edited February 25, 2017 by Hunter115522 kmtpr, jerseyhunter, Rusty and 10 others 13 Link to comment Share on other sites More sharing options...
LPJR Posted February 25, 2017 Share Posted February 25, 2017 Awesome! Nearly identical to the way I make them in the oven as well...... Love that you don't overcook them. Nice job Hunter115522 1 Link to comment Share on other sites More sharing options...
3Blade Posted February 25, 2017 Share Posted February 25, 2017 Damn that looks good Hunter115522 1 🇺🇸🇺🇸🇺🇸 Link to comment Share on other sites More sharing options...
Rusty Posted February 25, 2017 Share Posted February 25, 2017 Wow that looks good. Hunter115522 1 Link to comment Share on other sites More sharing options...
3Blade Posted February 25, 2017 Share Posted February 25, 2017 Fresh mozzarella is my favorite cheese. 🇺🇸🇺🇸🇺🇸 Link to comment Share on other sites More sharing options...
Hunter115522 Posted February 25, 2017 Author Share Posted February 25, 2017 Love that you don't overcook them. Nice job Exactly! Very important not to over cook, don't want them coming out tough! Link to comment Share on other sites More sharing options...
BowhunterNJ Posted February 25, 2017 Share Posted February 25, 2017 Damn that looks delicious, nice work! Sent from my iPhone using Tapatalk Hunter115522 1 Link to comment Share on other sites More sharing options...
Buck154 Posted February 25, 2017 Share Posted February 25, 2017 Nice. I love version parm. Hunter115522 1 Link to comment Share on other sites More sharing options...
Live to Hunt Posted February 25, 2017 Share Posted February 25, 2017 Looks good Hunter115522 1 🏳️🌈🏳️🌈🏳️🌈🏳️🌈🏳️🌈🏳️🌈🏳️🌈🏳️🌈🏳️🌈 Link to comment Share on other sites More sharing options...
cecil973 Posted February 25, 2017 Share Posted February 25, 2017 Very nice! I'm pretty lactose intolerant so I do that just without cheese for the most part. I'm a bad Italian lmao Sent from my Pixel XL using Tapatalk Hunter115522 1 Chasing the deer that eat your bushes since 2012 Link to comment Share on other sites More sharing options...
rackemup Posted February 25, 2017 Share Posted February 25, 2017 Looks Great I love Venison Parm!! Hunter115522 1 Link to comment Share on other sites More sharing options...
Sticks n' Stones2 Posted February 25, 2017 Share Posted February 25, 2017 (edited) Edited February 25, 2017 by Sticks n' Stones2 Hunter115522 1 Link to comment Share on other sites More sharing options...
Thunderhawk Posted February 25, 2017 Share Posted February 25, 2017 Gonna try this! Hunter115522 1 Link to comment Share on other sites More sharing options...
Tarhunt Posted February 25, 2017 Share Posted February 25, 2017 So you can probably tell by my food posts, we eat a lot of venison in this house lol. Here's what I did today. Pretty simple, but I'll explain. -Take venison cutlets, and pound them very very thin with a meat mallet. -In a big zip lock, put in breadcrumbs, a lot of grated parm cheese, salt, pepper, onion/garlic powder, hot seeds, fresh parsley -Dip cutlets in egg, put in the bag 1 at a time, and shake in bag to coat -Heat olive oil in a big pan or cast iron skillet till its hot, but not smoking -Put your breaded cutlets in the pan don't over crowd, do a couple at a time. Only about 1 min per side -When all cutlets are browned, take a deep oven safe glass tray, put a light layer of your homemade sauce (or jarred if u have to) on the bottom to prevent sticking, and lay cutlets in there -Put FRESH real mozzarella cheese slices on cutlets (see if your local store makes the real stuff) than spoon on some sauce, than top with more cheese. -Bake at 350 for about 10 min, then move the cutlets close up to the broiler, and broil for about 4-5 min -Pour a good Cabernet Sauvignon, and ENJOY I did these with brown rice quinoa, and asparagus sauted with olive oil and lots of garlic. Are you single? Hunter115522 1 "The Nation Which Forgets Its Defenders, Will Itself Be Forgotten". Link to comment Share on other sites More sharing options...
Hunter115522 Posted February 25, 2017 Author Share Posted February 25, 2017 Are you single? LMFAO, my wife is a very lucky woman Link to comment Share on other sites More sharing options...
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