Breaded Saddle of Rabbit with Almonds
1 pound boneless saddle of rabbit, cut into
12 medallions and pounded into
1/4-inch-thick scaloppine with a mallet
1 teaspoon salt
1 cup almonds (preferably with the skin on)
2 extra-large eggs
1 cup fresh bread crumbs
1/2 cup extra-virgin olive oil
8 sage leaves
2 tablespoons Dijon mustard
1 lemon, cut into wedges
Place the rabbit on a plate, sprinkle with 1/2 teaspoon of the salt, cover,
and refrigerate 1 hour. Grind the almonds in a food processor until they are
smaller than peas but not powdery. Spread out on a platter.
Beat the eggs with the remaining 1/2 teaspoon of salt on one plate. Place the
breadcrumbs on a second plate. Dredge the rabbit in the eggs, coating both
sides, then in the bread crumbs, again coating both sides.
Heat the olive oil with the sage in a 12-inch skillet until it is nearly smoking.
Add 6 of the rabbit medallions and cook over medium heat until golden on both
sides, turning once, about 2 minutes per side.
Remove the rabbit to the platter with the almonds and cover with foil to keep
warm. Cook the remaining 6 rabbit medallions in the same manner in the olive
oil left in the skillet; remove to the platter and serve hot, passing the mustard
and lemon at the table.
(Micol Negrin, Rustico Regional Italian Country Cooking, 2002)