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Tender Cutlets of Rabbit Recipe
Today tender cutlets of rabbit, without the addition of cream and water. Rabbit meat is considered to be dry. It is considered that there is little that can be prepared from it, it is generally accepted to stew it. In fact, you can cook a lot of delicious and healthy dishes from a rabbit.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Separate the meat from the bones. For cutlets, I only use the back of the rabbit. I make soup, borscht, and jelly from the hall.
    Separate the meat from the bones. For cutlets, I only use the back of the rabbit. I make soup, borscht, and jelly from the hall.
  2. It turned out almost a kilogram.
    It turned out almost a kilogram.
  3. Chop the onion and garlic in a chopper with an egg.
    Chop the onion and garlic in a chopper with an egg.
  4. Chop the rabbit meat in a chopper or meat grinder.
    Chop the rabbit meat in a chopper or meat grinder.
  5. Add salt, pepper, and breadcrumbs. Carefully intervene. I make crackers from a bran loaf and dry them in the oven. It is the addition of crackers that makes the cutlets taste right. If you add the flesh of the loaf soaked in milk, they will taste like cutlets from the school cafeteria.
    Add salt, pepper, and breadcrumbs. Carefully intervene. I make crackers from a bran loaf and dry them in the oven. It is the addition of crackers that makes the cutlets taste right. If you add the flesh of the loaf soaked in milk, they will taste like cutlets from the school cafeteria.
  6. With wet hands, we form cutlets.
    With wet hands, we form cutlets.
  7. Roll in flour.
    Roll in flour.
  8. Fry for 10 to 15 minutes on each side.
    Fry for 10 to 15 minutes on each side.
  9. All the tender, delicious cutlets are ready.
    All the tender, delicious cutlets are ready.
  10. Bon Appetit!
    Bon Appetit!

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