Rabbit Tenders With Tasso and Shrimp Fettuccini
- 2 rabbit, tenderloins butterflied
- salt and pepper, to taste
- flour, for dusting (about a cup)
- 3 eggs, beaten with
- 1 cup milk
- 1 cup dried breadcrumbs
- 14 cup oil
- 2 cups whipping cream
- 2 ounces tasso (Tasso is a Cajun specialty ham used primarily for seasoning)
- 8 ounces shrimp, peeled
- 2 tablespoons butter
- 1 bunch green onions or 1 bunch scallion, chopped
- 8 ounces fettuccine pasta, cooked al dente
- 2 tablespoons romano cheese, grated
- 2 tablespoons parmesan cheese, grated
- Pound the meat to about 1/2" thick with the smooth side of a meat mallet.
- Season with salt and pepper.
- Dust with flour, dip into egg/milk mixture, then bread crumbs.
- Heat oil in a large skille over medium high heat; cook meat until golden on each side.
- Remove from pan.
- Pour off the oil and discard; add cream tasso, shrimp, butter and green onions to the skillet.
- Cook until shrimp is pink and opaque, about five minutes.
- Add cooked pasta and toss.
- Add cheeses and toss.
- Serve the rabbit over the hot fettuccini.
rabbit, salt, flour, eggs, milk, breadcrumbs, oil, whipping cream, tasso, shrimp, butter, green onions, pasta, romano cheese, parmesan cheese
Taken from www.food.com/recipe/rabbit-tenders-with-tasso-and-shrimp-fettuccini-404101 (may not work)