Breaded Pronghorn Cutlet

"Wonderfull use for Antelope"
 
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Ready In:
8hrs 20mins
Ingredients:
11
Yields:
6 cutlets
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ingredients

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directions

  • Pound cutlets with mallet until 1/4 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.

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