Breaded Pronghorn Cutlet

Total Time: 8 hrs 20 mins Preparation Time: 8 hrs Cook Time: 20 mins

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

Recipe

• 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.