|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|
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.