Parmesan Crusted Venison Medallions
Main, Quick Meal
Servings 4 Calories 320
Total Time 30 minutes
Equipment Needed
Plastic wrap
Meat tenderizer
Mixing bowls
Whisk
Frying pan
Tongs
Rack
Ingredients
Venison Medallions
Backstrap or tenderloins are the best cut; however, if you’ve got some venison steaks, those will work. Simply lay plastic wrap on the counter, place your steaks on top, and then place another layer of wrap on top. Pound them until they are about a ¼” thick. No matter what cut of meat you are using, make sure to tenderize with a fork.
1 cup of grated parmesan cheese
2 cups of shredded parmesan cheese
Note – it’s extremely important to follow the steps and have the two different types of cheese to ensure the medallions crust correctly.
½ cup of all purpose flour
4 egg whites
Chopped chives
1 teaspoon granulated garlic
½ teaspoon of crushed red peppers
½ teaspoon of Italian seasoning
½ teaspoon of cracked black pepper
¼ cup of olive oil
Directions
Prepare the meat by cutting it into medallions. Pat dry and let the meat reach room temperature.
In one bowl, mix ½ cup of grated Parmesan with the flour.
In another bowl, whisk the egg whites and chopped chives until foamy.
In a third bowl, combine the remaining grated Parmesan with the shredded Parmesan cheese and spices.
Heat oil in a frying pan over medium-high heat. Ensure there’s enough oil to coat the bottom of the pan. Test the heat by dropping a piece of cheese in the oil to see if it bubbles.
Coat the medallions in the flour mixture, shake off excess, then dip each medallion into the egg whites and let the excess drip off. Press the medallions into the Parmesan mixture, coating both sides thoroughly.
Fry the medallions in the hot oil for 1.5-2 minutes per side, until the cheese crust turns golden brown.
Transfer the meat to a rack and let it rest for 2 minutes.
Plate the medallions, top with chives, and serve!
Notes
Backstrap or tenderloins are the best cut; however, if you’ve got some venison steaks, those will work. Simply lay plastic wrap on the counter, place your steaks on top, and then place another layer of wrap on top. Pound them until they are about a ¼” thick. No matter what cut of meat you are using, make sure to tenderize with a fork.
Note – it’s extremely important to follow the steps and have the two different types of cheese to ensure the medallions crust correctly.
