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Rabbit cutlets
1 serving
dried and bone-separated rabbit meat should be passed through a meat grinder together with speck and a bun soaked in milk. add salt, pepper, egg, mix well and cut the cutlets. fry on well-heated fat. before frying, cutlets can be rolled in crumbs or flour. when serving, put cutlets on a dish, pour oil, and next to the table put a hot side dish of vegetables or cereals
dried and bone-separated rabbit meat should be passed through a meat grinder together with speck and a bun soaked in milk. add salt, pepper, egg, mix well and cut the cutlets. fry on well-heated fat. before frying, cutlets can be rolled in crumbs or flour. when serving, put cutlets on a dish, pour oil, and next to the table put a hot side dish of vegetables or cereals
rabbit - 1 kg, speck (spig, stud) - 100 g, milk - 0.5 cups, lard - 1 tbsp. spoon, butter to taste, carrots to taste, eggs - 1 pc., ground black pepper to taste, salt to taste, bun - 2 pieces, ground crumbs to taste
