Elk Parmesan
by George Evans
Servings: 6 servings
INGREDIENTS
1-1/2 lb. boneless elk steak
1/2 tsp. garlic salt
1/8 tsp. pepper
1/2 cup italian bread crumbs
2 eggs
1/4 cup water
1/2 cup all-purpose flour
1/4 cup olive oil
1-1/2 cups spaghetti sauce
6 slices mozzarella cheese
Hot cooked noodles
INSTRUCTIONS
Cut meat into six pieces. pound with a meat mallet to tenderize. Sprinkle with garlic salt and pepper. Combine bread crumbs and the parmesan cheesein 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°F for 30 minutes oruntil meat is tender. Sever over noodles.
CHEF COMMENTS
No comments are available.
Tagged: elk, maincourses, wildgame add tags
save this recipe
share
printHave you made it? What'd you think?
Log in to review this recipe.
2 Recipe Reviews
joanne
reviewed Elk Parmesan
I would love to make this recipe BUT.... You do not have Parmesan Cheese listed in your ingredients. HOW MUCH do you use?
ryansnyder
reviewed Elk Parmesan
Parmesan has actually become more of a style of meat preparation than a dish that uses Parmesan cheese. Originally, you would dip the meat in beaten eggs, then in a mixture of bread crumbs and Parmesan cheese. Americans have altered this style, and often dip the meat in eggs, then a mixture of bread crumbs and flour, and then top the cooked meat with mozzerella. If you'd like to use Parmesan, I'd suggest replacing the all-purpose flour with freshly grated Parmesan cheese.
