I do so hate to be cross, or see people crossed, so let me show this alligator recipe we cooked the other night:

SCALOPPINE OF ALLIGATOR

12 (3 ounce) medallions of alligator
1/4 cup chopped basil
1 T chopped thyme
1/4 cup chopped parsley
salt and cracked black pepper to taste
Louisiana hot sauce to taste
egg wash (1 egg, 1/2 cup water, 1/2 cup milk, blended)
2 cups seasoned flour
1/2 cup butter
1/2 cup thinly sliced pickled okra
1/2 cup diced red bell peppers
1 T minced garlic
1 cup white wine

Pound medallions until 1/4 inch thick. (He uses waxed paper.)
In a a large mixing bowl, combine basil, thyme and parsley. Season medallions with salt, pepper and hot sauce. Dip in egg wash then coat with flour and press into herb mixture. In a 10-inch saute pan, melt butter over medium-high heat. Pan saute alligator until golden brown on both sides. Add okra, bell peppers and garlic. Saute 3-5 minutes or until vegetables are wilted. Deglaze with wine and reduce to sauce consistency. To serve, place two medallions over angel hair pasta and top with sauce.

(Please forgive me, Mr. Folse, but this is a good recipe, and not everyone, yet, knows what you do.)