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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Elk Parmesan Recipe

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This recipe for Elk Parmesan is from Emily's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 Nellie‛s Free Range 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
Directions:
Directions:
1Cut 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.

2Heat 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.
Personal Notes:
Personal Notes:
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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