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.
Converted by MM_Buster v2.0l.