Rabbit Schnitzel
Category:
Courtesy of Dai Due Chef Jesse Griffiths
Super easy
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PrintIngredients
For 4 Person(s)
Cream
- 4 wild rabbit loins, pounded thin
- Salt, to taste
- 1/4 cups flour
- 1 egg, beaten with 1 T. water
- 1/2 cups finely ground bread crumbs
- 1/2 cups lard or clarified butter
- Lemon wedges, to garnish
Rabbit Schnitzel Directions
- Season the rabbit with salt, then dredge in the flour. Dip the dredged pieces in the egg mixture, then coat completely in the bread crumbs. Refrigerate for a couple of hours.
- Heat the lard over high heat until almost smoking. Pan fry the loins on each side until golden. Serve with lemon wedges.
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