Sauteed rabbit palermo

1 Servings

Ingredients

Quantity Ingredient
4 PAX boneless rabbit or veal tenderloin flour grated parmesan olive oil unsalted butter olive oil artichoke bottoms sliced sun dried tomatoes chopped pitted greek olives sliced chopped garlic rosemary dry white wine balsamic vinegar unsalted butter pepper to taste juice of 1/2 lemon 18 oz
½ Cup
½ Cup
¼ Cup
4 Tbsps
2 Tbsps
2 No
4 Pieces
8 No
½ Tsp
1 Tsp
⅜ Cup
2 Tbsps
4 Tbsps

Directions

Slice the rabbit or veal tenderloin into 8 pieces and pound into scallops. Combine the flour and cheese and dredge the scallops in the mixture. Heat the olive oil and butter in a skillet and saute the scallops to a golden brown on both sides. In another pan, in a little olive oil, saute the sliced artichoke bottoms, sun dried tomatoes, sliced pitted greek olives, chopped garlic, and rosemary. Remove the pan from the heat and pour in ⅜ cup white wine and 2tbsps balsamic vinegar. Return to the heat and reduce by half. Whisk in 4tbsps unsalted butter, season with pepper, and finish with lemon juice.

Serve 2 scallops per person with the sauce poured over, accompanied by pasta and salad or grilled vegetables.

From: Sherree Johansson Date: 04-08-94

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