Soviet Cooking

Almost forgotten recipes from past time
Rare Soviet cookbook published 1955 in the USSR

Rabbit schnitzel, baked with sauce

Rabbit schnitzel, baked with sauce

Rabbit schnitzel, baked with sauce
Rabbit (the pulp) 75, 8 lard inside, milk 10, lard for frying 5, 5 butter, bean pods 100, 100 milk sauce, cheese 8 and pepper.

The pulp and rear legs of the rabbit renal mince together with domestic lard, add the milk, salt and mix well. To cut the round or oval lozenges thickness of 5-6 mm on one piece per serving and the fat fry them on both sides. On the a la carte dish or pan to put an even layer of cooked green beans, dressed with oil, or green peas, and on top - fried meat. All pour the hot milk sauce, sprinkle with grated cheese, sprinkle with melted butter and bake in a well heated Ovens to form on the surface of the sauce browned.
You can also cook steak, baked beans in a milk sauce, boiled pasta, fried zucchini, Brussels sprouts, mashed potatoes and so on.
Instead, you can pour milk sauce steak garnished with sour cream and onion sauce and bake.

Post schnitzel in the same frying pan, on which it is baked.


  1. Ok so we all love schnitzel around here being Austrian, but I've yet to try rabbit schnitzel! I have heard it is delicious... I might have to have someone prepare for me. Thank you for sharing this great recipe.

  2. We just happen to raise rabbit for eating, always need another rabbit recipe.

  3. I have never had rabbit. I am not sure if I would be too fond of it.


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