| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Tasteofhome | 6 | servings |
INGREDIENTS
| 1 1/2 | lb | Boneless elk steak |
| 1/2 | ts | Garlic salt |
| 1/8 | ts | Pepper |
| 1/2 | c | Italian bread crumbs |
| 2 | Eggs | |
| 1/4 | c | Water |
| 1/2 | c | All-purpose flour |
| 1/4 | c | Olive oil |
| 1 1/2 | c | Spaghetti sauce |
| 6 | sl | Mozzarella cheese |
| Hot cooked noodles |
INSTRUCTIONS
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. Heat oil in a large skillet; brown meat on both sides. Place in a greased 13x9x2 inch pan. Spoon 2 tablespoons spaghetti sauce over each piece. Cover with mozzarella; top with remaining sauce. Bake uncovered at 350 degrees for 30 minutes or until meat is tender. Sever over noodles. Converted by MM_Buster v2.0l.
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