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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