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Elk Parmesan


  • 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


  • 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.

Nutrition Facts

1 each: 465 calories, 23g fat (8g saturated fat), 162mg cholesterol, 846mg sodium, 22g carbohydrate (5g sugars, 2g fiber), 40g protein.


Average Rating:
  • 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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