Start by blanching the pearl onions in boiling water for a few minutes, then drain and set aside.

In a pan, sauté the pearl onions with a drizzle of olive oil, a tablespoon of sugar, a pinch of salt, and a tablespoon of balsamic vinegar. Add some water and let them cook until they become tender and slightly caramelized.

Meanwhile, cook the peas with finely chopped half onion and a drizzle of oil in a pot. Once tender, blend them until smooth and homogeneous.

Prepare the coating by mixing the sliced almonds with the breadcrumbs and finely chopped sage leaves.

Beat the egg in a bowl with some milk and dip the rabbit chops first in the beaten egg and then in the almond coating.

Heat some oil in a non-stick pan and sear the breaded chops for about 5 minutes per side or until they are golden and crispy.

Serve the hot chops accompanied by the pea sauce and the sautéed pearl onions.