Recipe 4 All: Breaded Pronghorn Cutlet Recipe
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Recipe 4 All: Breaded Pronghorn Cutlet Recipe
BREADED PRONGHORN… INGREDIENTS:

Breaded Pronghorn Cutlet

Instructions:
Yield: 4 servings
6  8 oz. Antelope Cutlets
4tablespoon Bread Crumbs
3tablespoon Grated Parmesan
½teaspoon Rosemary, crumbled
1  Egg
  Salt
  Pepper
1teaspoon Parsley
½teaspoon Nutmeg
½cups Cream
4tablespoon Butter

Pound cutlets with mallet until ¼ 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.

Your Breaded Pronghorn Cutlet is ready. Bon appetit!


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