Ingredients Jump to Instructions ↓

  1. 1-1/2 pound boneless elk steak

  2. 1/4 to 1/2 teaspoon garlic salt

  3. 1/8 teaspoon pepper

  4. 1/2 cup dry Italian bread crumbs

  5. 1/2 cup grated Parmesan cheese

  6. 2 eggs

  7. 1/4 cup water

  8. 1/2 cup all-purpose flour

  9. 1/4 cup olive oil

  10. 1-1/2 cups spaghetti sauce

  11. 6 slices mozzarella cheese Hot cooked noodles Minced fresh parsley, optional

Instructions Jump to Ingredients ↑

  1. 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 13-in. x 9-in. baking pan. Spoon 2 tablespoons spaghetti sauce over each piece. Cover with mozzarella; top with remaining spaghetti sauce. Bake, uncovered, at 350° for 30 minutes or until meat is tender. Serve over noodles; garnish with parsley if desired. Yield: 6 servings.


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