Fried rabbit (2)
Instructions
Rather small pieces cut the rabbit.
Dip them in the beaten eggs lightly salted, then toss them in the breadcrumbs.
FRY in abundant oil and piping hot for about 10 minutes, turning often.
Should be crisp and browned on the outside but tender on the inside.
Dry on paper towels.
Serve hot with fried around the lemon wedges.
Accompanying wines: Bardolino Superiore DOC, Chianti Dei Colli Fiorentini DOCG, Salice Salentino Rosato DOC.
