Pheasant Schnitzel

Pheasant Schnitzel
21 August 2016

Recipes, Chefs of De Dietrich

Recipes by Mike Robinson: Pheasant Schnitzel 

This is a simple and delicious way to use up pheasant breasts and popular with kids as well. Serve with sautéed potatoes and savoy cabbage. 


  • 4 Pheasant Breasts
  • Milk to cover
  • 200g Dried Breadcrumbs
  • 2 Eggs
  • 5 Tbsp of Flour
  • Salt & Pepper

  1. Firstly remove the little mini fillet from the bottom of the breasts.  Save these for a stir-fry.  Put your breast between 2 layers of greaseproof paper then whack them thin with a rolling pin. When satisfactorily thin, soak in milk for an hour or two. This whitens the meat and if it is particularly gamey, makes the flavour milder for younger palattes. 
  2. Dry the meat off with kitchen paper, then arrange three flat bowls with seasoned flour, beaten eggs and lastly the breadcrumbs. Make sure you have a tray lined with greaseproof ready for the schnitzels.  Do one breast at a time. Dip into the flour, then shake off any excess.  Dip in the egg, then lastly coat in breadcrumbs. If you have missed a bit, just re-dip in egg and back in breadcrumbs again. Lay out on the grease-proof.
  3.  When ready to cook and they are pretty quick, fill a big frying pan with 2cm sunflower oil and when it’s hot add your schnitzel.  After a minute or two, turn them over to do the other side.  Eat immediately with a wedge of lemon.

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Pheasant Schnitzel Pheasant Schnitzel (1013 KB)