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.
Ingredients
- 4 Pheasant Breasts
- Milk to cover
- 200g Dried Breadcrumbs
- 2 Eggs
- 5 Tbsp of Flour
- Salt & Pepper
- 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.
- 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.
- 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.
Pheasant Schnitzel (990 KB)
