Fried Rabbit Chops, Marinated Zucchini, and Sweet Onion Cream

Name: Fried Rabbit Chops, Marinated Zucchini, and Sweet Onion Cream
Yield: Serves 4 servings
Ingredients: 8 rabbit chops; as needed panko breadcrumbs; 1 egg; as needed black pepper; as needed peanut oil for frying; for the marinated zucchini:; 2.2 lbs zucchini (about 1 kg); 3 medium red onions; 1/4 cup high-quality white wine vinegar (about 60 ml); extra virgin olive oil; as needed vegetable oil for frying; as needed fresh sage; as needed black pepper; For the onion cream:; 2-3 sweet red onions (such as Tropea, depending on size); 1 small potato (for creaminess); 1 sprig rosemary; as needed Tabasco sauce

Tony Mazzanobile @tonyliebt_kocht

European wild rabbits evolved about 4,000 years ago on the Iberian Peninsula, known as the red land. They lived peacefully until the Romans arrived in Spain in the 2nd century BC, during the Second Punic War. It’s believed that rabbit domestication began with medieval monks, who were the first to keep them in cages for food. The newborn rabbits, called Laurices, were not considered meat and could be eaten during Lent. The monks were tireless scholars, and it wasn’t long before they began to breed and select rabbits for new fur colors.

Tony Mazzanobile @tonyliebt_kocht

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Ingredients

Serves 4 servings

8rabbit chops
as neededpanko breadcrumbs
1egg
as neededblack pepper
as neededpeanut oil for frying
for the marinated zucchini:
2.2 lbszucchini (about 1 kg)
3medium red onions
1/4 cuphigh-quality white wine vinegar (about 60 ml)
extra virgin olive oil
as neededvegetable oil for frying
as neededfresh sage
as neededblack pepper
For the onion cream:
2-3sweet red onions (such as Tropea, depending on size)
1small potato (for creaminess)
1 sprigrosemary
as neededTabasco sauce

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Steps

1

Cut the zucchini into sticks and fry them in plenty of vegetable oil, adding only a few at a time to the pan. Fry until cooked and golden but not burnt. Drain on paper towels.
2

Slice the onions. Heat a swirl of olive oil in a skillet, then add the onions once the pan is hot. Add a pinch of salt and pepper, cover, and cook until softened. When the onions are soft but not falling apart, add a little water and 1/4 cup (about 60 ml) of white wine vinegar. First, cook over high heat to evaporate the alcohol, then simmer uncovered for a few minutes. Add a bunch of sage, then turn off the heat.
3

Once the onions and their liquid have cooled, pour them over the zucchini. Cover and refrigerate the marinated zucchini for at least 18 to 24 hours before serving. Serve cold.
4

For the onion cream: Heat a skillet, add a swirl of olive oil, the sliced onions and potato, and a sprig of rosemary. Sauté, then add salt, pepper, and 1/2 cup vegetable broth or hot water. Cook until the potato is soft. Remove the rosemary and blend with an immersion blender, adding Tabasco and a drizzle of oil. Adjust salt to taste. The cream should be smooth and creamy.
5

Pat the rabbit chops dry, making sure there are no bone fragments. Beat the egg in one dish and place the panko in another. Season the chops with salt and pepper, then dip them first in the egg, then press into the panko to coat well. Refrigerate the coated chops for about 1 hour.
6

Remove the chops from the fridge and fry them (while still cold) in plenty of hot oil until golden but not burnt. Drain excess oil on paper towels.
7

To serve, place the rabbit chops on a slice of toasted bread and arrange with the onion cream and marinated zucchini as you like.