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  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

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

Side Dish

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Nutrition Rank

Nutrition Facts

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 mg419.6%

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


Elk Parmesan Recipe