Panko And Mustard Crusted Rabbit Food

PANKO- AND MUSTARD-CRUSTED RABBIT

Steps:

• Preheat oven to 500°F. In medium bowl, whisk together butter and mustard. In large bowl, toss together panko and thyme.
• 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.
• 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.

PANKO-CRUSTED RACK OF LAMB

Steps:

• Preheat the oven to 450 degrees F. Line a sheet pan with aluminum foil.
• In a medium bowl, crumble the goat cheese with a fork. Add the panko, garlic, rosemary, thyme, 1 teaspoon fleur de sel and 1 teaspoon pepper. Drizzle with 3 tablespoons olive oil and stir to moisten the crumbs. Set aside for a few minutes or cover and refrigerate.
• Remove the racks of lamb from the refrigerator 30 minutes before you plan to cook them. Place the lamb, fat-side up, on the prepared pan. Sprinkle with 2 teaspoons fleur de sel and 1 teaspoon pepper. Roast for 12 minutes exactly. Remove from the oven and, working quickly, use a knife to spread the mustard on the top of the lamb. Spread the crumb mixture evenly on the mustard, pressing gently to help the mixture adhere. Return the lamb to the oven right away and continue roasting for another 12 to 18 minutes (depending on the size of the lamb), until the crumbs are golden brown and the meat is 120 degrees F for rare or 125 degrees F for medium rare. (Insert an instant-read thermometer horizontally through the meat.)
• Cover loosely with aluminum foil and allow the lamb to rest for 8 minutes. Cut the racks into single or double chops and serve hot.

PANKO-CRUSTES MUSTARD PORK CUTLETS

Steps:

• Combine first 4 ingredients on plate. Whisk egg and 2 tablespoons water in medium bowl to blend. Whisk mayonnaise and mustard in small bowl. Dredge pork cutlets with mayonnaise-mustard mixture; dip into beaten egg, then coat cutlets with panko crumb mixture. Transfer to plate.
• Heat oil in heavy medium skillet over medium-high heat. Add pork; cook until no longer pink on inside and crumbs are golden brown, about 5 minutes per side. Transfer pork cutlets to 2 plates. Garnish with sage sprigs, if desired. Serve with lemon wedges.