Rabbit cutlets with zucchini
10 servings
60 minutes
Rabbit cutlets with zucchini are an exquisite dish of European cuisine that combines the tenderness of rabbit meat and the juiciness of zucchini. Rabbit is traditionally valued for its dietary properties and mild flavor, while the addition of cream and butter makes the filling airy and rich. A light crispy coating gives the cutlets an appetizing golden crust, while sautéed zucchini inside adds a pleasant freshness. Historically, rabbit meat was used in aristocratic European cuisine, but due to its nutritional value and tenderness, it has also become popular in home recipes. These cutlets are perfect for a festive dinner or family lunch, pairing well with light salads and mashed potatoes, and their rich, creamy taste will leave no one indifferent.
1
Wash the rabbit meat, remove the membranes and dry it. Cut the meat off the bones and pass the rabbit fillet through a meat grinder. Sauté the onion in butter without letting it brown too much. Combine the minced meat and sautéed onion and pass through the grinder again. Then add salt, pepper, and 200 grams of cream, mix thoroughly and refrigerate for 30 minutes. Place the butter in the freezer to harden. Take out the prepared minced meat, grate the butter into it and mix quickly to form balls before refrigerating to cool.
- Rabbit fillet: 1 kg
- Onion: 200 g
- Butter: 100 g
- Cream 33%: 250 ml
- Salt: to taste
- Ground black pepper: to taste
2
Cut the zucchini into sticks, fry in melted butter until half-cooked, and add salt.
- Zucchini: 200 g
- Melted butter: 30 g
- Salt: to taste
3
Shape the prepared minced meat into patties, place the cooked zucchini filling in the center, pinch the edges, and form an elongated oval.
4
Coat in flour, then in egg and breadcrumbs. Fry the patty in hot oil until golden, then bake in the oven for 15 minutes at 180 degrees.
- Wheat flour: 100 g
- Chicken egg: 3 pieces
- Breadcrumbs: 100 g
- Vegetable oil: 60 ml