Venison Parmesan

• 1 lb thin venison steak
• tony chachere's original creole seasoning
• 1 egg
• 2 tablespoons water
• 1/3 cup grated parmesan cheese
• 1/3 cup breadcrumbs, fine dried
• 1/4 cup olive oil
• 1 onion, finely chopped
• 2 tablespoons butter
• 1 (6 ounce) can tomato paste
• 2 cups hot water
• 1/2 teaspoon marjoram
• 1/2 lb mozzarella cheese or 1/2 lb swiss cheese

1. 1. Cut steaks into 6 or 8 pieces, sprinkle with Tony Chachere's Original Creole Seasoning. Beat egg with 2 tsp water. Dip meat in egg, then roll in mixture of Parmesan cheese and bread crumbs.
2. 2. Heat oil in large skillet and fry the pieces (about 3 at a time) until golden brown on each side. Lay in shallow, wide baking dish.
3. 3. In same skillet, saute onion in butter until soft. Add tomato paste mixed with hot water, creole seasoning and marjoram. Boil a few minutes, scraping brown bits from the bottom.
4. 4. Pour most of the sauce over steaks and top with thin slices of cheese. Pour remaining sauce over steaks and bake at 350 for about 30 minutes.

thin venison steak, creole seasoning, egg, water, parmesan cheese, breadcrumbs, olive oil, onion, butter, tomato paste, water, marjoram, mozzarella cheese

Taken from www.food.com/recipe/venison-parmesan-458282 (may not work)