Rabbit chops in almond crust with scallions
Instructions
Blanch the onions, drain and stufarle with oil, sugar, vinegar, salt and water.
Cook the peas with onion, oil and processing them.
Pass the meat in almonds, breadcrumbs and pan-fried Sage and Blanch for 5 minutes.
Serve with the sauce of peas.
Ingredients and dosing for 4 persons
- 10 rabbit chops
- 100 g of scallions
- 200 g of peas
- 50 g of sliced almonds
- 50 g of breadcrumbs
- 1 egg
- 1/2 onion
- 1 tablespoon of sugar
- 1 tablespoon of balsamic vinegar
- 2 leaves sage
- Milk
- Olive oil
- Salt