The Don Zoccoli Family Recipe Book

The Don’s Venison Scallopini
Ingredients
6 Venison Cutlets
1/2 Tsp of DZ Seasoning
1-2 Cups of Italian
Seasoned Breadcrumbs
1/8 Cup of Parmesan Cheese
1/8 Cup of Romano Cheese
1 Bunch of Italian Parsley
1 Package of Dried Chicken
Soup Mix
5 Ripe Roma Tomatoes
3 Lemons
3 Large Potatoes
3 Large Carrots
4 Stalks of Celery
1 Cup of Chicken Broth
1/2 Cup of White Wine
2 Eggs
1/4 Cup of Cream
PREPARATION
In a small bowl add the eggs and
scramble them. Then add the cream
and DZ Seasoning, Parmesan and
Romano Cheeses and mix all together.
Put the venison cutlets in the egg
mixture for 1/2 hour before cooking.
In another small bowl add the
breadcrumbs. Place the venison in the
breadcrumbs on both sides so they are
coated well. In a fry pan add olive and
brown venison 2 to 3 minutes.
Now peel the potatoes and slice them
long way to get 6 pieces out of each
one. Slice the celery and slice them
into 4 inches long. Slice the tomatoes
and the lemons 1/4 inch thick.
In a large baking pan add the venison
in the center but do not stack them on
top of each other. Sprinkle the dried
chicken soup over the venison.
Then place the potatoes and carrots around the venison. Next take a
cup of chopped parsley and sprinkle it over everything. Now place the
sliced tomatoes and lemons over the venison, potatoes and carrots.
Pour the chicken broth and white wine into the side of the pan. Bake at
350 degrees for 1 1/2 hours. Take it out and serve with the veggies on
the bottom and the venison on top. Place a lemon and tomato slice on
top of each cutlet.
168
yum!! So Good!!!!