I had lots of different ideas floating through my head for rabbit but nothing I could really latch onto. I kept coming back to rabbit fricassee until I realized that was stuck in my head from the old Bugs Bunny, Donald Duck routine.

Then, last night, while sitting at a bar waiting for some friends, the bartender and another patron were trying to remember the name of the dish served in Italy, that's usually veal served with a salad. I chimed in, "Veal Milanese" and they both replied, "Yes!" And I thought, yes, indeed.

So here we have Rabbit Milanese.

Now some of you may quibble that most of my "flavors" are really in the arugula salad (and actually arugula is one of the "flavors") but you're supposed to eat the rabbit and salad together, so to you all, I say, "tough!"

Ingredients

12 oz rabbit loin - I trimmed this and pounded it thin
1/2 C seasoned bread crumbs
1/4 egg beaters
2t olive oil
2 slices BACON
1/2 shallot, minced
1t honey
juice of half a lemon
bunch of arugula

Directions

1. Cook the bacon in a small pan, reserving 1t of the rendered oil. Set the bacon on paper towels to drain.
2. Dredge the flattened rabbit in egg and bread crumbs and then cook in a hot pan, coated with cooking spray and the 2t of olive oil, until lightly browned on both sides. This was pretty quick - a couple of minutes on each side.
3. Saute the shallot in the remaining 1t of bacon fat, add lemon juice and 1t of honey (I forgot the honey in the ingredient picture). Toss with the arugula.

Voila!

Easy peasy man and it came in at 7 weight watcher points, for 3 servings.