Breaded Pronghorn Cutlet

Submitted by Iowahorse

"Wonderfull use for Antelope"

 

• Ready In: 8hrs 20mins
• Ingredients: 11
• Yields: 6 cutlets

ingredients

• 6 (8 ounce) antelope cutlets
• 4 tablespoons breadcrumbs
• 3 tablespoons grated parmesan cheese
• 1⁄2 teaspoon rosemary, crumbled
• 1 egg
• salt
• pepper
• 1 teaspoon parsley
• 1⁄2 teaspoon nutmeg
• 1⁄2 cup cream
• 4 tablespoons butter

directions

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.