Ingredients: 4 venison ribeye steaks 1" thick, 1-1/2 cups fresh bread crumbs, 1 cup grated parmesan cheese, 1 tbsp fresh basil, minced, 1 tsp oregano, 1 tsp onion salt, 1/2 tsp fresh ground pepper, 1/2 cup flour, 2 eggs, 1/4 cup milk, 2 tbsps olive oil, 2/3 cup diced shallots.

Directions: Combine the bread crumbs, parmesan cheese and seasonings in a bowl. Place the flour into a pie plate. Beat the eggs and milk together and place in a shallow bowl. In a large skillet heat the oil, add the shallots and cook until tender. Dredge the steaks in flour. Shake off excess flour. Dip into the egg mixture and then dip into the bread crumb mixture to coat. Place the steaks into the skillet and brown on both sides. Bake in a preheated oven at 375F for 15 minutes.