1/2c unsalted butter, melted
1 1/2c Dijon mustard
2 1/2c panko (Japanese bread crumbs)
1/4c fresh thyme leaves, chopped
2 (2-3lb) fryer rabbits, rinsed and cut into finger sized pieces (sub. 3 whole boneless chicken breasts)
1t kosher salt
1/2t fresh ground black pepper
1/4c extra virgin olive oil
toothpicks
Preheat oven to 500 degrees Fahrenheit.
Cover two large baking sheets with parchment paper.
In a medium bowl, whisk together mustard and butter.
In a large bowl, mix panko and thyme.
Season pieces of rabbit (chicken) with salt and pepper, then brush individually with mustard-butter mixture and toss in panko to coat. Place on baking sheet.
Drizzle pieces with olive oil.
Bake 15 minutes to sear, 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.
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