Elk Parmesan Recipe
Elk Parmesan Recipe photo by Taste of Home

Elk Parmesan Recipe

Publisher Photo
Wyoming is a paradise for people like us who enjoy hunting. My husband was thrilled when our jobs brought us here over 20 years ago. I've been cooking game since I was a girl, so I use recipes like this enticing elk dish often. It's one of our favorites. -Dolores Crock, Cheyenne, Wyoming
TOTAL TIME: Prep: 25 min. + chilling Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 1-1/2 pound boneless elk steak
  • 1/4 to 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1/2 cup dry Italian bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 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
  • Minced fresh parsley, optional

Nutritional Facts

1 serving (1 each) equals 465 calories, 23 g fat (8 g saturated fat), 162 mg cholesterol, 846 mg sodium, 22 g carbohydrate, 2 g fiber, 40 g protein.

Directions

  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.
  2. 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.
Originally published as Elk Parmesan in Taste of Home October/November 1996, p33

Nutritional Facts

1 serving (1 each) equals 465 calories, 23 g fat (8 g saturated fat), 162 mg cholesterol, 846 mg sodium, 22 g carbohydrate, 2 g fiber, 40 g protein.

Reviews for Elk Parmesan

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   (3)
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MY REVIEW
Reviewed Jan. 2, 2012

"My goodness this is DELICIOUS!!! I made it as written and was wonderful! It would work well with beef, too, but made it with elk tonight!!!"

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