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Elk Parmesan Recipe
|Boneless elk steak||1 1⁄2 Pound|
|Garlic salt||1⁄2 Teaspoon|
|Dry italian bread crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Olive oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Spaghetti sauce||1⁄2 Cup (8 tbs)|
|Mozzarella cheese slice||6|
|Cooked noodles||1 Cup (16 tbs)|
|Snipped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 3784 Calories from Fat 1371
% Daily Value*
Total Fat 155 g238.7%
Saturated Fat 53.7 g268.5%
Trans Fat 0.1 g
Cholesterol 1258.9 mg
Sodium 4351.5 mg181.3%
Total Carbohydrates 250 g83.3%
Dietary Fiber 15.3 g61.1%
Sugars 17.5 g
Protein 330 g660.3%
Vitamin A 80.2% Vitamin C 35%
Calcium 191.3% Iron 93%
*Based on a 2000 Calorie diet
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.