Venison Parmesan Over Pasta

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
1/4 cup parmesan cheese

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 oven for 20 minutes. Serve over
long spaghetti.

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