Category:
Main Courses

Seasons:
December, November, October, September, August, July, June, May, April, March, February, January

Courtesy of Dai Due Chef Jesse Griffiths

Super easy

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.