Elk Parmesan

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

Directions:

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.

User Reviews:

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.

Submitted by ryansnyder on December 01, 2004

I would love to make this recipe BUT.... You do not have Parmesan Cheese listed in your ingredients. HOW MUCH do you use?

Submitted by joanne on December 01, 2004

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