Title: Elk Parmesan
Categories: Game Venison
Yield: 6 Servings

1 1/2	lb	Elk steak, boneless
1/4	ts	Garlic salt; to 1/2 ts.
1/8	ts	Pepper
1/2	c	Bread crumbs, Italian
1/2	c	Cheese, Parmesan; grated
2	x	Eggs
1/4	c	;water
1/2	c	Flour
1/4	c	Oil, olive/vegetable
1 1/2	c	Sauce, spaghetti
6	x	Cheese slices, Mozzarella
		Noodles; hot cooked
		Parsley, fresh; snipped

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" baking pan. Spoon 2 tablespoons spaghetti sauce over each piece. Cover with mozarella; top with remaining spaghetti sauce. Bake, uncovered at 350 degrees for 30 minutes or until meat is tender. Serve over noodles; garnish with parsley if desired.

From: Margaret Young Date: 29 Nov 96 National Cooking Echo Ä

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