Ingredients
1-1/2 pound boneless elk steak1/4 to 1/2 teaspoon garlic salt1/8 teaspoon pepper1/2 cup dry Italian bread crumbs1/2 cup grated Parmesan cheese2 eggs1/4 cup water1/2 cup all-purpose flour1/4 cup olive oil1-1/2 cups spaghetti sauce6 slices mozzarella cheeseHot cooked noodlesMinced fresh parsley, optional
Preparation
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 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.
