Ingredients

The following ingredients have 4 Servings
  • 6-8 rabbit loins (cleaned, washed and thoroughly dried with a paper towel)
  • 2 eggs
  • 2 Tbsp Milk ((I use cashew milk))
  • salt and pepper to taste
  • 1 1/2 c dried bread crumbs or panko
  • 1/2 tsp each (parsley, oregano, basil, salt and pepper)
  • 2 tbsp olive oil to coat pan.
  • 3 cups canned or homemade tomato sauce ((if using canned I usually "doctor" it with basil, parsley, oregano, garlic and pepper))
  • 1 cup parmesan cheese
  • 2 large handfuls baby spinach
  • 2 tsp olive oil to coat pan.
  • 1 cup mozzarella (shredded)
  • 1 lb pasta (cooked according to package directions.)

Instruction

  • Preheat oven to 350°F. Set up a dredging station for dredging rabbit. Place the eggs and milk in one bowl and whisk up. Place the bread crumbs and spices in a separate bowl and combine thoroughly.
  • Dredge rabbit pieces in egg and then in bread crumb mixture and set on a plate until all loin pieces are breaded. This will give them a chance to start coming to room temperature.
  • Fry rabbit loins in hot oil until browned. Then place in an ovenproof casserole.
  • Once all the rabbit is browned, add the tomato sauce to the same skillet. "Doctor" it, with spices, if you'd like and heat thoroughly. Add parmesan cheese to sauce.
  • In a separate skillet, heat olive oil and saute' the spinach, just until wilted.
  • Arrange Spinach leaves on top of the rabbit loin pieces, cover with a tablespoon or two of sauce.
  • Top with mozzarella cheese. Bake until top of cheese is nicely browned. About 10 minutes.
  • Serve with pasta mixed with the remainder of the sauce.