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Categories:Viewed: 40 - Published at: 6 years ago
Ingredients
- 6 (8 ounce) antelope cutlets
- 4 tablespoons breadcrumbs
- 3 tablespoons grated parmesan cheese
- 12 teaspoon rosemary, crumbled
- 1 egg
- salt
- pepper
- 1 teaspoon parsley
- 12 teaspoon nutmeg
- 12 cup cream
- 4 tablespoons butter
Method
- 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.
