Rabbit Scallops: a simple, tasty recipe that can also be done with chicken or veal. To serve 4:
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 1 cup (50 g) grated Parmigiano
- 1 1/2 tablespoons unsalted butter
- 2 small rabbit loins (substitute with a medium-sized chicken breast if need be)
- 1 large egg, lightly beaten
- Bread crumbs
- 2-3 leaves fresh sage
- 1/2 clove garlic, crushed
- A little milk
- Olive oil
- Salt
- Lemon wedges as garnish
Preparation:
Using a sharp knife, trim the meat from the bones, taking care not to break the membrane on the side towards the back of the animal. Once you have trimmed the meat free, cut it into rounds about 2 cm (3/4 inch) thick and lightly beat them with a meat pounder to thin them.
Dip the scaloppini in cold milk, then dredge them in the grated cheese, then the egg, and finally the bread crumbs. When the pieces are all ready heat the butter and an equivalent volume of olive oil in a skillet with the sage and the garlic, and when the garlic begins to crackle. Add the scaloppini and cook, turning them once, and salting them when they're almost done (it shouldn't take more than 4-5 minutes to cook them).
Arrange the scaloppini in a ring on a platter, with the lemon wedges in a spoke pattern to form the hub of a wheel. Serve at once, with freshly fried potatoes and a salad. In terms of a wine I'd go with a light, zesty red along the lines of a Chianti d'annata or a Valpolicella.
Yield: 4 servings rabbit scaloppini.
Dip the scaloppini in cold milk, then dredge them in the grated cheese, then the egg, and finally the bread crumbs. When the pieces are all ready heat the butter and an equivalent volume of olive oil in a skillet with the sage and the garlic, and when the garlic begins to crackle. Add the scaloppini and cook, turning them once, and salting them when they're almost done (it shouldn't take more than 4-5 minutes to cook them).
Arrange the scaloppini in a ring on a platter, with the lemon wedges in a spoke pattern to form the hub of a wheel. Serve at once, with freshly fried potatoes and a salad. In terms of a wine I'd go with a light, zesty red along the lines of a Chianti d'annata or a Valpolicella.
Yield: 4 servings rabbit scaloppini.
