ReceptnaptárRabbit escalopes with lemon
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Ingredients
Method
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- Pour boiling water over the rabbit and leave it in it for 5-10 minutes; this helps remove any strong smell.
- Take it out, cool it, slice it and pound it to an even thickness.
- Season both sides with salt and pepper.
- Sprinkle both sides with chopped onion and parsley.
- Squeeze the lemon juice over both sides and leave to marinate covered in the fridge for at least 2 hours.
- Before frying, coat the slices in flour.
- Heat plenty of lard in a frying pan over medium-high heat.
- Fry the slices for 3-4 minutes per side until nicely light brown.
- Pour a little water into the pan fat, bring to the boil, pour the juices over the escalopes and serve at once, hot.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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