Elk parmesan

Yield: 6 servings

Measure Ingredient
1½ pounds Boneless elk steak
½ teaspoon Garlic salt
⅛ teaspoon Pepper
½ cup Italian bread crumbs
2 Eggs
¼ cup Water
½ cup All-purpose flour
¼ cup Olive oil
1½ cup Spaghetti sauce
6 slices Mozzarella cheese
Hot cooked noodles

Cut meat into six pieces. pound with a meat mallet to tenderize. Sprinkle with garlic salt and pepper. Combine bread crumbs and the 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 13x9x2 inch pan. Spoon 2 tablespoons spaghetti sauce over each piece. Cover with mozzarella; top with remaining sauce. Bake uncovered at 350 degrees for 30 minutes or until meat is tender. Sever over noodles.

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