Breaded Pronghorn Cutlet

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READY IN: 8hrs 20mins
Recipe by Iowahorse

Wonderfull use for Antelope

Ingredients Nutrition


  1. Pound cutlets with mallet until 1/4 inch thin.
  2. Mix crumbs, cheese and rosemary.
  3. Beat together.
  4. Dip cutlets in egg batter, then crumbs, then egg batter again.
  5. Fry in melted butter.
  6. Garnish with parsley.
  7. Note: Place meat in buttermilk and leave in refrigerator for 8 hours before time to cook.

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