Prep 15 mins
Cook 15 mins
An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Randy Barlow of Kelsey's, featured in The Louisiana New Garde television series. Fresh rabbit is best, but frozen will work just fine. Substitute boneless, skinless chicken breast if your hunter has been unsuccessful or you cannot find rabbit at the store.
- 2 rabbit, tenderloins butterflied
- salt and pepper, to taste
- flour, for dusting (about a cup)
- 3 eggs, beaten with
- 1 cup milk
- 1 cup dried breadcrumbs
- 1⁄4 cup oil
- 2 cups whipping cream
- 2 ounces tasso (Tasso is a Cajun specialty ham used primarily for seasoning)
- 8 ounces shrimp, peeled
- 2 tablespoons butter
- 1 bunch green onions or 1 bunch scallion, chopped
- 8 ounces fettuccine pasta, cooked al dente
- 2 tablespoons romano cheese, grated
- 2 tablespoons parmesan cheese, grated
- Pound the meat to about 1/2" thick with the smooth side of a meat mallet.
- Season with salt and pepper.
- Dust with flour, dip into egg/milk mixture, then bread crumbs.
- Heat oil in a large skille over medium high heat; cook meat until golden on each side.
- Remove from pan.
- Pour off the oil and discard; add cream tasso, shrimp, butter and green onions to the skillet.
- Cook until shrimp is pink and opaque, about five minutes.
- Add cooked pasta and toss.
- Add cheeses and toss.
- Serve the rabbit over the hot fettuccini.