Panko- and Mustard-Crusted Rabbit
Tender rabbit pieces coated in a flavorful mixture of Dijon mustard and crispy panko breadcrumbs, seasoned with fresh thyme. This dish offers a sophisticated twist on classic breaded meat, featuring a golden-brown crust and juicy interior.
Ingredients
- •½ cup unsalted butter, melted
- •1 cup Dijon mustard
- •2 cups panko (Japanese bread crumbs)
- •¼ cup fresh thyme leaves, chopped
- •2 whole fryer rabbits
- •1 teaspoon kosher salt
- •½ teaspoon freshly ground black pepper
- •¼ cup extra-virgin olive oil
Cooking Instructions
- 1.
Preheat oven to 500°F. In medium bowl, whisk together butter and mustard. In large bowl, toss together panko and thyme.
5 min
- 2.
Season rabbit pieces with salt and pepper. Using pastry brush, brush 1 piece generously with mustard mixture, then dip in panko mixture and toss to coat. Transfer to large rimmed baking sheet. Repeat with remaining pieces, using 2 baking sheets. Drizzle pieces with olive oil.
15 min
- 3.
Bake 15 minutes, then reduce heat to 350°F. Bake until crust is golden and juices run clear when meat is pricked with fork, about 10 minutes more.
25 min
