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Pheasant Schnitzel
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Description
I went hunting for the first time in October 2012 and managed to bring back some pheasant breasts. I have struggled over and over again trying to cook them in a way that doesn’t leave them tough or dry. This is an easy way to do it … The pheasant comes out juicy and flavorful. If you don’t have pheasant breasts, chicken or turkey should work as well.
Ingredients
- 3 Tablespoons Olive Oil (add More As Needed)
- 1 pound Boneless Pheasant Breasts, Cleaned And Pounded Thin
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
- 1 cup All-purpose Flour
- 2 whole Eggs, Beaten
- 1-½ cup Italian Breadcrumbs
- 4 Tablespoons Parsley, Finely Chopped
Preparation
1. Heat olive oil in a large cast-iron or other heavy skillet over medium-high heat.
2. Pound pheasant breasts thin and sprinkle with salt and pepper.
3. Prepare 3 separate bowls or plates, one for the flour, one for the eggs, and one for a combination of the bread crumbs and parsley. Next, dredge the pheasant breasts in the flour, eggs, and bread crumb mixtures in that order.
4. Fry the breasts in batches in the olive oil for 2 minutes per side. Serve immediately.
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