Breaded Rabbit Chops

Here is the rich contrast recipe of breaded rabbit chops!

1 pack of AIA Rabbit Chops

2 Extra Fresh Large AIA Eggs

100 g of flour

200 g of breadcrumbs

1 sprig of rosemary

1 sage leaf

1 clove of garlic

Salt

Pepper

Extra virgin olive oil

Description

Cooking rabbit is not difficult, but you need to know this delicate meat well with its thousand resources! The recipe for breaded rabbit chops is very simple to make, it combines the crispness of the breading with the softness of the meat and pleases everyone, adults and children! The breaded rabbit chops, like the rabbit in milk, are perfect to be served at the table during the Sunday family lunch, but also for a quick dinner accompanied by tasty roasted potatoes!

Do the breaded rabbit chops remain? Unlikely, but don't worry! Cut them into cubes and prepare excellent skewers to put in the lunch box for the office lunch!

To prepare the breaded rabbit chops, the secret is to arrange all the ingredients for the breading in different dishes and to work on the entire kitchen worktop.

Procedure

First of all, finely chop rosemary and sage. Add the aromatic chop to the breadcrumbs, mix well and arrange everything in a large dish.

In a bowl, beat the eggs and arrange the flour in a dish. Take the rabbit chops, one at a time, and flour them well on the entire surface. Lift the chops and let the excess flour fall, then dip them in the beaten egg and pass them on the edge of the bowl to let the unnecessary egg fall. Remember not to salt the egg, in this way the breading will not detach from the meat during cooking.

At this point put the rabbit chops in the breadcrumbs and press lightly with your hands so that the breading is well attached to the meat. Heat the oil in a pan and when it is hot fry the breaded rabbit chops on both sides until they are crispy and golden.

You can also cook the breaded rabbit chops in the oven, put them in a baking dish and bake at 180°C for 20/25 minutes.

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