Please, I’d love a quick run down on the recipe! Looks excellent!
I used a chicken parmesan recipe and just substituted an elk muscle group roast that I cut into 1 inch or so cutlets and pounded thin. After breading them and sauteeing in pan, I had all the cutlets resting and sauteed some garlic, onion and spinach in the same pan, then put the spinach mixture into the casserole, laid the cutlets on top and smothered with marinara and then dotted with ricotta cheese. Fresh mozarella would be good too. Baked for about 40 min at 375.
