Scaloppine di Coniglio

1/4c Flour
1tsp Various Dried Herbs
Bunny Belly
Rustic Bread
Extra Virgin Olive Oil
Parmesan

For most idiots the only meat that comes to mind when they hear scaloppine is veal. The average super genius, such as myself, thinks any thin cut of meat that can be flash fried. I had some bunny belly left over from my butcher job and I decided this was the perfect way to prepare it. As usual, I was right.

In a small bowl mix the flour and herbs. Run the bunny belly through to coat and let sit for a minute or two. Run it through the flour again and let it sit for another few minutes. You can use an egg wash like a fucking moron but in my experience egg washes have zero redeeming qualities. Egg washes can kiss my ugly fat ass. Fry the floured belly in a little butter over medium heat until browned. It should take about a minute per side. Drizzle some extra virgin olive oil over a slice of rustic bread, plop down your bunny belly, and top with a little Parmesan. Eat it.