Breaded Pronghorn Cutlet Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
6: 8 oz. antelope cutlets,
4 tablespoon: bread crumbs,
3 tablespoon: grated parmesan,
1/2 teaspoon: rosemary, crumbled,
1: egg,
1: salt,
1: pepper,
1 teaspoon: parsley,
1/2 teaspoon: nutmeg,
1/2 cup: cream,
4 tablespoon: butter,
Directions:
Pound cutlets with mallet until 1/4 inch thin.
Mix crumbs, cheese and rosemary.
Beat together. Dip cutlets in egg batter, then crumbs, then egg batter
again. Fry in melted butter. Garnish with parsley.
Note: Place meat in buttermilk and leave in refrigerator for 8 hours
before time to cook.
Yield: 4 servings
Source from luhu.jp
Mix crumbs, cheese and rosemary.
Beat together. Dip cutlets in egg batter, then crumbs, then egg batter
again. Fry in melted butter. Garnish with parsley.
Note: Place meat in buttermilk and leave in refrigerator for 8 hours
before time to cook.
Yield: 4 servings
Source from luhu.jp