Busters Recipes

Breaded Pronghorn Cutlet

Instructions:

Yield: 4 servings

6 8 oz. Antelope Cutlets
4 tablespoon Bread Crumbs
3 tablespoon Grated Parmesan
½ teaspoon Rosemary, crumbled
1 Egg
Salt
Black Pepper
1 teaspoon Parsley
½ teaspoon Nutmeg
½ cups Cream
4 tablespoon Butter

Pound cutlets with mallet until ¼ 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.