Venison Parmesan

18 oz spaghetti
1 lb 1/4 inch thick venison steak or beef steak

    (Mechanically tenderized steak is called cubed steak!)
Tony Chachere's seasoning
1 egg
2 t water
1/3 C seasoned breadcrumbs
1/3 C grated parmesan cheese

2 t cornstarch
1/4 C olive oil
1 medium onion, diced
2 T butter
6 oz can tomato paste
2 cups boiling water
1 t herbes de provence
Tony Chachere's seasoning
1/2 lb shredded mozzarella

Boil spaghetti 1 min less than package directions.
Place pasta in 9x13 baking dish.
Cut steaks into 6-8 pieces.
If not cubed, pound with meat tenderizer.

Season with Tony Chachere's on both sides.
Beat egg with water.
Mix breadcrumbs, parmesan, and cornstarch.
Dip meat into egg and coat with breadcrumbs.
Fry in olive oil until golden brown.
In same skillet, sauté onion in butter until soft.
Add tomato paste, water, herbs, and Tony's.
Boil for a few minutes.
On pasta, layer meat, cheese, sauce, and more cheese.
Bake at 350 for up to 30 mins.
Bake at 450 for a few minutes until golden brown.

Tony Chachere's