| Elk Parmesan |
| Prep Time: | 30 mins | Cooking Time: | 30 mins |
| Servings: | 6 |
|
| Ingredients: |
| 1 1/2lbs boneless elk steaks |
| 1/4 to 1/2 tsp garlic powder |
| 1/2 tsp salt |
| 1/8 tsp pepper |
| 1/2cup dry Italian bread crumbs |
| 2 eggs |
| 1/4 cup water |
| 1/2 cup flour |
| 1/4 cup oliver or vegetable oil |
| 1 1/2 cup spaghetti sauce |
6 slices mozzarella cheese |
| Cut meat into 6 pieces and pound with meat mallet to tenderize. |
| Sprinkle with garlic powder, 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 egg mixture, then crumb mixture. |
| Refrigerate steaks for 20 minutes. |
| Heat oil in a large skillet and brown meat on both sides. |
| Place steaks in a greased 9 x 13 inch pan. Spoon 2 T spaghetti sauce over each piece. Cover with mozzarella cheese and remaining sauce. Bake uncovered at 350 degrees for 30 minutes. Serve over cooked noodles. |
