Rabbit and Cheese SchnitzelThis is the perfect Friday night TV dinner – it will take you not more than 15 minutes and is way more nutritious than its chicken or pork counterpart! Serve with either your favourite BBQ sauce, or as I did, with a chilli & plum sauce.  Serves 4.

INGREDIENTS

  • 8 rabbit fillets, trimmed of sinew
  • 3 eggs
  • 1 ½ cups panko bread crumbs
  • ¾ cup of seasoned flour
  • 8 cheese slices
  • 1 cup olive oil for frying

METHOD

Start off by getting your eggs whisked in a bowl that is big enough to fit the length of one rabbit fillet. Get another two bowls of the same size, one for the flout and one for your breadcrumbs. Panko breadcrumbs are favourable for this dish, but if you don’t have, just use ordinary breadcrumbs.

Now take a meat tenderizer, or use the flat side of a knife, and smash your fillets until they look like thin schnitzels. Be careful not to over do it, as you don’t want holes in your meat, or it may fall apart when you try and crumb / fry them. Season them well with salt and pepper, then put them in the bowl with your seasoned flour. Make sure all of the meat has a layer of flour before transferring to the bowl with the egg in it – the flower helps the egg to stick to the meat, and the egg allows the bread crumbs to stick.

In a frying pan, add your oil and get it to around 180 degrees. You don’t want the oil to be smoking. Test it by putting a few of your breadcrumbs in, and they should start sizzling immediately and not sink to the bottom. Now you are ready to fry your schnitzels, one at a time. Transfer to a plate with kitchen towl to absorb any excess oil. As soon as you take it out, put a slice of cheese on top so that the heat melts it slightly. You can either start to stack your schnitzels one on top of the other (like my tripple stack in the pic), or just serve them individually, 2 per person. Serve with a nice big salad and your favourite sauce.

These keep really well in the fridge over night, so any left overs can go into the lunch box the next day. 🙂