Rabbit Cutlets

Maria KostoffMaria Kostoff
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Rabbit Cutlets
25/02/2013
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Preparation20 min.
Cook25 min.
Тotal45 min.
Servings1
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Ingredients

  • rabbit meat - 5.5 oz (150 g)
  • bacon - 0.35 oz (10 g)
  • flour - 1 tbsp (15 g)
  • cooking oil
  • salt
measures

How to cook

The cutlets must be cut correctly. They are removed from the box of marinated rabbit. Every steak is left at the edge.

If the rabbit is very small, it is cut in two ribs and two vertebrae, and in the formation of one rib, the chops are removed.

Tenderize with a wooden mallet. Each chop is filled with thinly sliced bacon. Lightly salt as bacon is salty, crumb in flour and fry in hot oil.

The finished chops served with tomato sauce, vinaigrette, rosehip sauce or pickles.

The products listed are per serving.

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