🌎 The World Cookbook

1 pound thin venison steak (1/4" thick)
Salt and pepper
1 egg
1/3 up grated Parmesan cheese
1/3 cup fine dried bread crumbs
1/4 cup olive oil
2 tablespoons butter
1 onion thinly sliced
6-ounce an tomato paste
2 cups hot water
1 teaspoon salt
1/2 teaspoon marjoram
1/2 pound Mozzarella or Swiss cheese

Cut steaks into 6 or 8 pieces, sprinkle with salt and pepper. Beat egg with 2 teaspoons of water. Dip meat into egg then roll in mixture of cheese and crumbs. Heat oil in large skillet and fry the pieces (about 3 at a time) until golden brown on each side. Lay in wide, shallow baking dish. In same skillet cook onions in butter until soft. Add tomato paste mixed with hot water, salt and marjoram. Boil a few minutes, scraping all the brown bits from the bottom. Pour most of the sauce over steaks. Top with thin slices of cheese then pour over the remaining sauce. Bake in moderate oven at 35 degrees for about 30 minutes.