Here’s another rabbit meat recipe that will go far to show the people at your table that rabbit meat is a “normal” meat that can be used to make dishes that are just as delicious and recognizable as your typical mainstream and grocery store meats.
(But raised humanely with more respect, in better conditions, and with you knowing exactly what went into them, how they were treated, and how they lived their lives!).
If you love chicken or veal cutlets, you'll love this recipe.
Bonus – it makes great use of a cut of rabbit meat that people often wonder what to do with!
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What Cut to Use for Rabbit Cutlets
You could use any cut you like from your rabbits. If you want this dish to be recognizable as a traditional cutlet, I recommend using pieces that can be cut into thin, larger slices.
My personal favorite cut for rabbit meat cutlets is to use the belly flap. This is a large, thin cut of meat that isn't the best for some other dishes, but that works very well for these tasty cutlets.
Cutlets aren’t ideal for things like stew meat because they are too thin for a nice chunk. But they are the perfect size for cutlets.
Making good use of a less popular cut of rabbit meat
A lot of rabbit growers wonder what to use the belly flap meat for. People often think this meat is tough. I would not categorize it as “tough”, but it is one of the tougher and chewier cuts just because of this muscle’s function on the animal.
However, prepared in this way, the belly flaps come out with a firm but tender texture that receives no complaints here. The typical process of pounding or tenderizing that you use for cutlets (like veal or chicken cutlets) breaks up some of what makes the belly flaps a bit on the tougher or chewier side.
When I debone and trim my rabbits, I cut the flaps off and set them aside as their own cuts. You'll get two off each rabbit.
I put the belly flap “cutlets” aside and package 4 or 8 into a package when I’m prepping them for the freezer.
Each cutlet generally fills up even the big manly eaters in my house.
How To Make Rabbit Cutlets
Now, let’s get to the recipe!
Ingredients:
- 4 rabbit belly flap portions, about ¾ pound
- 1 cup flour
- 1 cup cornmeal (if you prefer, you can use panko, breadcrumbs, or seasoned breadcrumbs)
- 2 eggs
- 2 tablespoons water
- Salt and pepper to taste
- Optional: garlic powder to taste (mix with the flour)
- Oil for frying (olive oil, vegetable oil, or canola oil)
If you’re feeding a larger crew, simply double the portions and ingredients.
One or two belly flaps per person should be enough – one from larger rabbits harvested around 16 weeks, two for younger rabbits harvested at 10 to 12 weeks. (My rabbits are usually harvested at 16 weeks, so my flaps tend to be larger.)
Instructions:
- Use a meat mallet or meat hammer to tenderize the belly flap meat. Pound completely and firmly on one side, then flip and pound the other side. Set aside and tenderize all the rabbit meat cutlets.
- Whisk the eggs until thoroughly whisked. Whisk in the water.
- Place the flour on one plate or in a pie plate or bowl. Add the salt and pepper and, if desired, the garlic powder.
- Put the corn meal on a separate plate or pie plate.
- Use the following order to prepare each cutlet.
- Take the pieces one at a time. Dredge first in the flour mixture. Coat on both sides, completely. Let excess flour fall off.
- Place the dredged cutlet in the whisked egg mixture. Turn to coat both sides completely.
- Now, coat the cutlet in the corn meal. Turn and cover both sides completely.
- Set the coated cutlet aside on a tray or waxed paper while you prepare the remaining meat pieces.
- Repeat until all the cutlets are coated.
- Heat a shallow layer of oil in the bottom of a heavy pan (about ½ inch of oil).
- When the oil is hot, carefully place the cutlets in the pan. Cook only as many as the pan can handle at once. Cook only in single layers.
- Cook on one side for about 3 minutes, until nicely browned, then turn the cutlet.
- Cook for three minutes or until golden brown on the second side.
- The total cooking time per cutlet should be about 6 minutes. Try not to overcook.
- Remove the cutlets from the pan when done and if needed, repeat until all cutlets are cooked.
- Serve hot.
Serving Rabbit Cutlets
Serve the cutlets any way you would normally enjoy chicken or veal cutlets. They make a nice main dish with a side of rice pilaf or mashed potatoes.
If you enjoy a moister dish, feel free to make a nice gravy to top it all.
These cutlets are lovely when enjoyed on their own, but they also make a good base for something like a scallopini dish.
Don't forget to enjoy! One more reason to love your meat rabbits and your rabbit meat!
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