Elk Parmesan

Elk Parmesan Recipe

Preparation Time: 60 minutes
6 Servings


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 cup Spaghetti Sauce
6 slices Mozzarella Cheese
hot-cooked Egg Noodles


1/2 cup Vinegar
2 cloves Garlic, minced
2 Tbsp Salt
Cold Water, to cover meat


Cut meat into six pieces and 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 and brown meat on both sides. Place meat in a greased 13x9x2 inch pan. Spoon 2 tablespoons spaghetti sauce over each piece. Cover with mozzarella, then top with remaining sauce. Bake uncovered at 350F degrees for 30 minutes or until meat is tender. Sever Elk Parmesan over hot egg noodles.

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