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Rabbit schnitzel
1 serving
cut the meat of the lower back and the back of the rabbit together with the fat (speck) with a section. if the rabbit is fatty, the lard can be left out by using rabbit fat instead. then beat the meat with a knife, cut the oval schnitzels (for each person 1-2 schnitzels), sprinkle them with salt, ground pepper, moisten with an egg beaten with a little milk, roll stale rolls in crumbs or in crumbs mixed with grated cheese, and fry in butter. to schnitzel serve hot boiled, fat-fried potatoes, stewed carrots and mashed potatoes. schnitzel can also be served with fresh fruit salad, urinated apples, lingonberry povidlo, pickled mushroom salad
cut the meat of the lower back and the back of the rabbit together with the fat (speck) with a section. if the rabbit is fatty, the lard can be left out by using rabbit fat instead. then beat the meat with a knife, cut the oval schnitzels (for each person 1-2 schnitzels), sprinkle them with salt, ground pepper, moisten with an egg beaten with a little milk, roll stale rolls in crumbs or in crumbs mixed with grated cheese, and fry in butter. to schnitzel serve hot boiled, fat-fried potatoes, stewed carrots and mashed potatoes. schnitzel can also be served with fresh fruit salad, urinated apples, lingonberry povidlo, pickled mushroom salad
rabbit - 1 kg, speck (spig, stud) - 100 g, lard - 1 tbsp. spoon, or melted butter - 1 tbsp. spoon, eggs - 1 pc., white bread - 0.5 cups, cheese - 1 tbsp. spoon, ground black pepper to taste, salt to taste, milk to taste
