Cut the rabbits into pieces, taking care to disarticulate the joints, before cutting, to avoid bone splinters. Remove the corset (the ribs with very little meat). Combine the pieces of rabbit with the thinly sliced onions, the parsley and the oil into a mixing bowl. Season with salt and pepper, stir to coat all the pieces of meat and leave to macerate for 1 hour. Preheat the oven grill, place the drained pieces of rabbit onto the rack of the roasting pan and grill, turning them over regularly, so the meat doesn╒t brown before it is cooked. As the rabbit starts to color, brush with some of the oil marinade, roll and press into the bread crumbs to stick and continue roasting in the oven until the bread crumbs have reached a golden color. Serve with French fries and mix 2 tablespoons of chopped parsley, 1 of small capers and 2 of chopped pickles into the mayonnaise and serve on the side.
