Backwoods Bison Parmesan

So let's get cooking!
What you will need to create this masterpiece:
PREHEAT OVEN to 350 degrees Celsius. 
For the Main:
-Backwoods Bison Minute Steak: we used two packages which fed 5 adults and 2 children! 
-Backwoods Free-Range Eggs
-Bread crumbs and Herbs of your choice-we used parsley from our garden and garlic powder.
-Salt + Pepper
-Cheese of your choice- we used parmesan and marble
-Pasta-we used fettuccini but usually use spaghetti, be resourceful.
-Homemade or Store bought pasta sauce- we used a tomato, basil red sauce. 

Salad Idea:
-Butter Lettuce
-Tomato
-Peppers
-Fresh Dill
-Feta Cheese
-Almonds
-Cucumbers
-Micro Greens (we used Down to Earth Growings Earth Mix)
-Dried Cranberries
Dressing:
-Olive Oil
-Juice of half a lemon
-Salt + Pepper

Heat your cast Iron Pan and Melt some butter. While your pan is pre heating start by cracking your Farm Fresh Eggs into a Bowl. Scramble your eggs so that the yolks are broken.   Put your crumbs into a separate bowl with your herbs + spices.  We used Parsley, Garlic Powder, Salt + Pepper all to taste. We also added our parmesan cheese into this mixture, also to taste ;) Do you see the theme here? No precise measurements when you cook from scratch.  Take your beautiful thawed Backwoods Bison Minute steaks and get to coating and breading! Start by taking each Minute Steak and coating them first in the eggs mixture, followed by breading both sides in your crumb and spice mixture! Place coated Minute Steaks into your cast iron pan and brown both sides. Once both sides are browned your Bison Minute Steak will be fully cooked. There shouldn't be a bleed left on top of the breading when finished!  Once both sides of the steaks have been browned place them on a baking sheet. You will then spoon your pasta sauce of choice onto each individual Minute steak. Top with shredded cheese and fresh parsley.  Place in the middle of your oven just until the cheese has melted. Serve on top of a bed of pasta with a Spring tossed salad on the side.