1-1/2 lbs. venison cutlets, 3/4” thick

1/3 c. flour

1/3 c. parsley flakes

1/3 c. grated Parmesan cheese

1 (26 oz.) jar spaghetti sauce

2 c. shredded Mozzarella cheese

Combine flour, parsley flakes and Parmesan cheese. Dredge cutlets in the flour mixture. Using oil, brown each side of the cutlets in a frying pan. In a single layer, place the venison in a 9×13 inch baking dish and pour spaghetti sauce evenly over the top. Bake at 400 degrees for 30 minutes. Cover evenly with cheese and bake for 10 minutes more.