| 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.
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