1 pound venison steak, 1/4 inch thick
1 egg2 cups hot water
1/3 cup grated Parmesan cheese
1/3 cup bread crumbs
1/4 cup olive oil
1 onion, finely chopped
2 tablespoons margarine
1 (6 oz.) can tomato paste
1 teaspoon salt
1/2 teaspoon marjoram
1/2 pound Mozzarella cheese
Cut steak into 8 pieces and season with Creole Seasoning. In a bowl,
beat egg with 2 teaspoons water. In another bowl, mix Parmesan cheese
and bread crumbs. Dip meat in egg mixture and roll in dry mixture.
Heat oil in a large skillet and fry the pieces (about 3 at a time) until
golden brown on each side. Lay pieces in a shallow, wide baking dish.
In same skillet, cook onions in margarine until tender. Mix tomato paste
in a bowl with hot water, salt, and marjoram. Add to skillet. Boil a
few minutes, scraping all of the brown bits from the bottom. Pour most
of the sauce over the steak. Top with thin slices of Mozzarella cheese;
pour remaining sauce over cheese. Bake in 350 degree oven for 30 minutes.
Yields 4 servings.
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