Breaded Pronghorn Cutlet

11 ingredients
7 steps

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

Directions

  1. 1
    Pound cutlets with mallet until 1/4 inch thin.
  2. 2
    Mix crumbs, cheese and rosemary.
  3. 3
    Beat together.
  4. 4
    Dip cutlets in egg batter, then crumbs, then egg batter again.
  5. 5
    Fry in melted butter.
  6. 6
    Garnish with parsley.
  7. 7
    Note: Place meat in buttermilk and leave in refrigerator for 8 hours before time to cook.

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