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Elk Parmesan

Chef.at.Home's picture
Ingredients
  Boneless elk steak 1 1⁄2 Pound
  Garlic salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Dry italian bread crumbs 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Eggs 2
  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
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Venison

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