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1 1/2 lb Elk steak, boneless
1/4 ts Garlic salt; to 1/2 ts.
1/8 ts Pepper
1/2 c Bread crumbs, Italian
1/2 c Cheese, Parmesan; grated
1/4 c water
1/2 c Flour
1/4 c Oil, olive/vegetable
1 1/2 c Sauce, spaghetti
6 Cheese slices, Mozzarella
Noodles; hot cooked
Parsley, fresh; snipped
Cut meat into six pieces; pound with a meat mallet to tenderize. Sprinkle with garlic salt and pepper.
Combine bread crumbs and the 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 13x9x2" baking pan. Spoon 2 tablespoons spaghetti sauce over each piece. Cover with mozarella; top with remaining spaghetti sauce. Bake, uncovered at 350 degrees for 30 minutes or until meat is tender. Serve over noodles; garnish with parsley if desired.
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