Elk Parmesan Recipe
Ingredients
| 1-1/2 pounds boneless elk steak | ||
| Garlic salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Italian bread crumbs | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Eggs | 2 | |
| Water | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| 1/4 cup olive or vegetable oil | ||
| Spaghetti sauce | 1/2 Cup (16 tbs) | |
| Mozzarella cheese slice | 6 | |
| Hot cooked noodles | ||
| Snipped fresh parsley | ||
Directions
Cut meat into six pieces; pound with a meat mallet to tenderize.
Sprinkle with garlic salt and pepper.
Combine bread crumbs and Parmesan cheese in a bowl.
In another bowl, beat eggs with water.
Dip both sides of meat into flour, then into egg mixture.
Press each side of meat into crumb mixture; refrigerate for 20 minutes.
Heat oil in a large skillet; brown meat on both sides.
Place in a greased 13-in.x 9-in.x 2-in.baking pan.
Spoon 2 tablespoons spaghetti sauce over each piece.
Cover with mozzarella cheese; top with remaining spaghetti sauce.
Bake, uncovered, at 350° for 30 minutes or until meat is tender.
Sprinkle with garlic salt and pepper.
Combine bread crumbs and Parmesan cheese in a bowl.
In another bowl, beat eggs with water.
Dip both sides of meat into flour, then into egg mixture.
Press each side of meat into crumb mixture; refrigerate for 20 minutes.
Heat oil in a large skillet; brown meat on both sides.
Place in a greased 13-in.x 9-in.x 2-in.baking pan.
Spoon 2 tablespoons spaghetti sauce over each piece.
Cover with mozzarella cheese; top with remaining spaghetti sauce.
Bake, uncovered, at 350° for 30 minutes or until meat is tender.
Chef
