Rabbit Schnitzel


Courtesy of Dai Due Chef Jesse Griffiths

Super easy

Rabbit Schnitzel


For 4 Person(s)


  • 4 wild rabbit loins, pounded thin
  • Salt, to taste
  • 1/4 cups flour
  • 1 egg, beaten with 1 T. water
  • 1/2 cups finely ground bread crumbs
  • 1/2 cups lard or clarified butter
  • Lemon wedges, to garnish

Rabbit Schnitzel Directions

  1. Season the rabbit with salt, then dredge in the flour. Dip the dredged pieces in the egg mixture, then coat completely in the bread crumbs. Refrigerate for a couple of hours.
  2. Heat the lard over high heat until almost smoking. Pan fry the loins on each side until golden. Serve with lemon wedges.

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