Recipe 4 All: Breaded Pronghorn Cutlet Recipe — Every recipe in the World on this site.

Recipe 4 All: Breaded Pronghorn Cutlet Recipe

Breaded Pronghorn Cutlet

Yield: 4 servings
6  8 oz. Antelope Cutlets
4tablespoon Bread Crumbs
3tablespoon Grated Parmesan
½teaspoon Rosemary, crumbled
1  Egg
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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