A delightful twist on the classic Parmigiana, featuring tender venison steaks.
Preheat your oven to 350°F.
Preheating ensures even cooking and the right texture for your dish.
In a shallow dish, combine the flour, salt, and pepper.
Mix thoroughly to evenly distribute the seasoning.
In another bowl, whisk together the egg and water.
Whisk until the mixture is smooth and well combined.
In a third dish, mix the breadcrumbs, Parmesan cheese, basil, and oregano.
Ensure the breadcrumbs are evenly coated with the cheese and herbs.
Heat the oil in a skillet over medium heat.
Use a skillet with a heavy bottom for even heat distribution.
Dredge each venison steak in the flour mixture, then dip into the egg wash, and finally coat with the breadcrumb mixture.
Press the breadcrumbs onto the steaks to ensure they adhere well.
Fry the coated steaks in the skillet until browned on each side.
Cook in batches if necessary to avoid overcrowding the skillet.
Arrange the steaks in a greased casserole dish and top with marinara sauce.
Spread the marinara sauce evenly over the steaks.
Cover the dish with foil and bake for 25 minutes.
Covering the dish helps retain moisture during baking.
Remove the foil, top with mozzarella and Parmesan cheese, and sprinkle with oregano.
Ensure the cheese is evenly distributed for a uniform melt.
Bake uncovered for an additional 25 minutes.
Baking uncovered allows the cheese to melt and slightly brown.
Serve the venison Parmesan with your favorite pasta or a side salad.
Garnish with fresh basil or parsley for a pop of color and flavor.
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