It's gonna be hard to find a goose recipe that's simpler than this one, so I'll stretch the post out a bit first by saying that all we're dealing with here is the breast of the goose and once you've harvested that you can do whatever you wish with the rest of the carcass, although I would advise saving at least the legs for soup.
That having been said, let's get to the recipe.
Slice the breasts of the goose into slabs 3/8" thick and tenderize them lightly on both sides with a meat tenderizing hammer.
Now bread them with Italian seasoned breadcrumbs and fry them up.
Lay them out on a broiler pan and use the oven to melt some cheese over them.
Put them on your plate next to some pasta, and pour on some spaghetti sauce.
Sit down and enjoy your "Goose Parmesian".