Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Venison | 100g cooked | 158 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 thinly cut venison tenderloin steaks
- 1 cup Italian bread crumbs
- 2 large eggs beaten with 1 tablespoon milk
- olive oil
- 2 cups mozzarella cheese
- 1 jar spaghetti sauce
- 1 pound long thin spaghetti pasta
- ¼ cup Parmesan cheese
Directions
Place enough oil in the bottom of a frying pan to coat then heat oil on medium low setting.
Dredge steaks first in bread crumbs then egg then bread crumbs again.
Place steaks in heated oil and pan fry until both sides are browned then drain excess oil from steaks.
Coat bottom of a rectangular baking pan with a thin layer of spaghetti sauce and place steaks on the bottom then add another layer of sauce over the breaded steaks and sprinkle mozzarella and Parmesan cheeses liberally on top and bake at 375°F oven for 20 minutes.
Serve over long spaghetti.
Category:Cathy's Recipes
Category:Venison Recipes
Category:Mozzarella Recipes
Category:Parmesan cheese Recipes
Category:Spaghetti Recipes
Category:Egg Recipes