Ingredients

  • 4 rabbit legs
  • Salt and pepper – to taste
  • Rosemary – to taste

For the sauce:

  • 50 g of Dijon mustard
  • 100 g of sour cream
  • Salt and pepper – to taste

For the breading:

  • Classic 1200 Ditrói breadcrumbs
  • 1 egg
  • All-purpose flour – as needed
  • Cooking oil – as needed

Linked product

Tápérték 100 grammban
  • Energy value: 360 kcal / 1527 kJ
  • Fat: 1.4 g
  • Carbohydrates: 72 g
  • Protein: 13 g
  • Fiber: 4.2 g
  • Salt: 1.7 g
  • 500g
  • 1kg
  • 5kg
  • 30kg
Classic 1200
  • Cooking time
    90 min
  • Skill level
    Easy
  • Linked product
    Classic 1200

Season the rabbit legs with salt, pepper, and rosemary. Place them in an ovenproof dish, cover with foil, and bake until tender.
Prepare the breading: place the flour and breadcrumbs in separate bowls or plates, beat the egg, and heat the oil to about 180°C.
Coat the pre-cooked rabbit legs in flour, then egg, and finally in the Ditrói breadcrumbs. Fry until golden brown.
Mix the sour cream with Dijon mustard, heat gently, and thicken slightly with flour or cornstarch. Season with salt, pepper, and a hint of rosemary if desired.
Serve the breaded rabbit legs with warm Dijon sauce.

Enjoy!