The rabbit is a dish that never fails in the Sunday lunch in Romagna. Generally it does it in the oven or cacciatore, but we want to bring the breaded rabbit with Provencal herbs. We use the rabbit slices derived from the saddle and impreziosiamo with an excellent chopped herbs. Fragrant!
|Easy||4 people||10 120 + min. ||5 min.||€ 8|
|What is needed|
|slices of rabbit||gr. 500|
|salt, pepper, oil for frying||qb|
- Beat the rabbit slices (putting the slices between two sheets of parchment paper) so as to make them as thin and uniform as possible.
- In a bowl break the egg, add a pinch of salt and pepper, and mix with a fork.
- Flour the rabbit slices and dip them in the egg.
- Let stand for at least 2 hours. This will soften the rabbit. If we have time, we can leave to rest three hours.
- Clean and wash the herbs and chop them finely.
- In a dish put the breadcrumbs and mix it with the grated Grana Padano cheese. NB: Use 2 / 3 breadcrumbs and 1 / 3 grain.
- Add the chopped herbs and stir well to mix.
- Lift, sgocciolandole, the rabbit slices one by one with a fork or a pair of pliers.
- Roll in breadcrumbs and parmesan flavored with chopped aromatic pressandole well with the palm of your hand so that the breadcrumbs adhere perfectly to slices.
- Put to heat the oil of sunflower seeds in a large pan.
- When the oil reaches a temperature (Note: we can verify by dipping the handle of a wooden spoon in the oil: if the oil sizzles forming of bubbles around the handle, the oil is ready for cooking) dip the cutlets.
- Fry the chops for a few minutes turning a few times.
- Transfer the chops cooked on a plate lined with paper towels to dry the excess oil.
- Squeeze the lemon juice over chops and serve.
- Serve hot.