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–+ servings
plated venison parmesan on white plate with blue napkin

Venison Parmesan

This is a delicious, no-fail venison recipe that freezes easily.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 35 minutes
Course Main Course
Cuisine American, Italian
Servings 4

Ingredients
  

  • 2 lbs venison loin
  • 2 cups all-purpose flour
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 3 extra-large eggs
  • 2 cups Panko breadcrumbs, dried and seasoned
  • 1 cup freshly grated Parmesan cheese, plus extra for serving
  • 1 cup basic tomato sauce
  • Parsley, for serving

Instructions
 

  • Slice venison into 1-inch pieces. Pound to 1/4 inch thick.
  • In a plate, mix flour, salt, and pepper. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, mix Panko and Parmesan cheese.
  • Lightly dredge venison in the flour mixture, then the egg wash, and then the Parmesan Panko mixture.
  • Heat oil and butter in large cast iron skillet or sauté pan. Cook for about 2 minutes over medium heat on each side or until browned. Place pieces on cooling rack.
  • Place each piece of venison on a plate and serve with Basic Tomato Sauce or your favorite marinara sauce. Top with fresh parsley.

Notes

Check out my Basic Tomato Sauce here. It's super easy and delicious!
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