Elk Parmesan
TOTAL TIME: Prep: 25 min. + chilling Bake: 30 min.
YIELD: 6 servings.
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
Ingredients
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1-1/2 pound boneless elk steak
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1/4 to 1/2 teaspoon garlic salt
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1/8 teaspoon pepper
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1/2 cup dry Italian bread crumbs
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1/2 cup grated Parmesan cheese
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2 eggs
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1/4 cup water
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1/2 cup all-purpose flour
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1/4 cup olive oil
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1-1/2 cups spaghetti sauce
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6 slices mozzarella cheese
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Hot cooked noodles
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Minced fresh parsley, optional
Directions
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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.
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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.
Nutrition Facts
1 each: 465 calories, 23g fat (8g saturated fat), 162mg cholesterol, 846mg sodium, 22g carbohydrate (5g sugars, 2g fiber), 40g protein.
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