Posted By: DEB CROMER (VIEW COUNT: 6016) PRINT
INGREDIENTS
6 VENISON CUTLETS
ITALIAN BREAD CRUMBS
1 EGG
1 CUP MILK
1 8 OZ PKGE SHREDDED MOZZERLLA
2 CUPS OF ANY SEASONS TOMATO SAUCE
Directions
DIP MEAT IN EGG/MILK MIXTURE
PAN FRY FOR 30 SECONDS EACH SIDE
PLACE IN SHALLOW BAKING DISH
SPOON SAUCE OVER EACH ONE AND ADD SHREDDED CHEESE
BAKE IN BROILER FOR 3-5 MINUTES UNTIL TOP IS BROWNED
SERVE WITH PASTA |
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