How to make it

  • When cutting up a fryer rabbit, reserve the belly flaps in the freezer until you have enough of them for a meal. These bunny bellies still require pounding to tenderize (because the meat fiberes lay the wrong way) but are otherwise perfect for Scallopini.
  • If no bunny bellies are available, tenderize the loin and hind leg meat pieces by pounding with a meat tenderizer until they are 1/4 inch thick.
  • Next, prepare three bowls:
  • 1. In the first bowl, mix the flour and the salt.
  • 2. In the second bowl, lightly beat the eggs with the water.
  • 3. In the third bowl, combine cracker crumbs, parmesan, sage
  • and lemon zest.
  • Coat the meat thoroughly in each bowl, starting with the first, then second, then third bowls. Fry coated pieces in a hot skillet, using oil or shortening for about 3 minutes on each side or until golden brown.

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