Specialty butchers generally have access to rabbit and can debone the hind legs for you. (If you can't find rabbit, turkey breasts or veal or pork cutlets make fine substitutes, Mr. Stryjewski said.) Pounding the legs thin before seasoning is also essential it evens out the meat and speeds up the cooking time.
WSJ: Stephen Stryjewski's Paneed Rabbit With Citrus, Sage and Caper-Butter Sauce | Slow Food Fast