Rabbit meat has a delicate texture and mild flavor. And most importantly, it does not cause allergic reactions and is permissible in dietary and baby food. Fresh, quality meat has a light or slightly dark pink tint. The consistency of the meat is soft to the touch. Rabbit meat requires a long heat treatment, so such dishes are often festive.
It is necessary
-
- rabbit carcass;
- milk - 25 ml;
- butter;
- eggs;
- flour - 5-10 g;
- breadcrumbs.
Instructions
Step 1
Rinse and process the rabbit carcass. Separate the front legs. Cut off all the pulp from the rest. Cut the pulp into small pieces and pass through a meat grinder twice. Add a little milk, salt to the minced meat and stir.
Step 2
Cut the front legs. Remove the humerus and scapula and leave the rest. Beat the resulting pulp on the bone well by severing the tendons.
Step 3
Place a layer of minced meat on the resulting pulp. Straighten the edges for a chop-like look. You should have a boneless cutlet.
Step 4
Sprinkle the cutlets with flour, salt, dip in a raw egg and bread well in breadcrumbs. So that the resulting form does not fall apart, you can combine the minced meat with the meat with a toothpick in several places.
Step 5
Fry the cutlets. To do this, melt the butter (pork fat can be used) in a deep skillet with a thick bottom. Place patties and fry on each side until golden brown over high heat. Then cover the pan with a lid and place in the oven.
Step 6
If you prefer a more dietary option, after light searing, pour over the cutlets with water or sauce and simmer over low heat.
Step 7
Garnish your meal. For rabbit chops, boiled potatoes or mashed potatoes are well suited. Serve a plate with fresh chopped vegetables - tomato, cucumber. Top with mashed potatoes, add canned beans in tomato sauce. Place the chop on a lettuce leaf. Serve hot.
