Rabbit Cutlets with Green Beans
- 400 grams green Beans
- 12 Rabbit double chops
- freshly ground peppers
- 3 Tbsps Pastry flour
- vegetable oil (for cooking)
- 100 milliliters dry white wine
- 150 milliliters Vegetable broth
- 2 sprigs marjoram
- 1 Tbsp butter
Rinse and trim beans, blanch in boiling salted water for 6-8 minutes. Drain and halve or cut into thirds, depending on size.
Rinse rabbit cutlets, pat dry and season with salt and pepper. Coat with flour. Heat oil in a pan and cook cutlets until golden brown on both sides. Remove from pan and deglaze pan with wine. Simmer briefly and add broth. Add marjoram and return meat to the pan. Simmer for about 10 minutes, turning cutlets occasionally. Season with salt and pepper.
Heat butter in a pan and toss beans in it. Arrange cutlets and beans on plates, drizzle with sauce and garnish with tomatoes and marjoram. Serve.