Rabbit Escalopes

• 2 fillets from either side of the backbone of a large, tender rabbit
• seasoned flour
• 1 egg, beaten
• fine dried breadcrumbs

Ask the butcher to take the fillets from the rabbit before he joints it. If he refuses, take it home whole, and with a sharp, pointed knife cut a line as near the spine as you can, all along the back. Keep the knife against the bone and carefully remove the fillet. The underbelly, which is thin and flappy, will come too; cut this off. Turn the fillets underside up, so the silvery side is