Recipe

Rabbit Scallopini Recipe

	Grizzlybear / All my dishes 2 years, 1 month ago This recipe makes use of bunny bellies (or tenderized rabbit meat). Ideally serve this with spaghetti and tomato sauce. Prep:30m Cook:7m Servings:4	Grizzlybear
	pasta

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choclytcan

quaziefly

Ingredients

1 pound rabbit loin and hind leg meat

or rabbit belly flaps

1 cup all-purpose flour

1 tsp salt

2 eggs

2 tbsp water

1 cup cracker crumbs

1/2 cup grated Parmesan cheese

1 tsp ground sage

1 zest of one lemon, grated finely

Directions

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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