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Breaded Pronghorn Cutlet
6 8 oz. Antelope Cutlets
4 tb Bread Crumbs
3 tb Grated Parmesan
1/2 ts Rosemary, crumbled
1 ts Parsley
1/2 ts Nutmeg
1/2 c Cream
4 tb Butter
Pound cutlets with mallet until 1/4 inch thin.
Mix crumbs, cheese and rosemary.
Beat together. Dip cutlets in egg batter, then crumbs, then egg batter again. Fry in melted butter. Garnish with parsley.
Note: Place meat in buttermilk and leave in refrigerator for 8 hours before time to cook.
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