Pheasant Schnitzel

1. 1

   1.

2. 2

   Heat olive oil in a large cast-iron or other heavy skillet over medium-high heat.

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   2.

4. 4

   Pound pheasant breasts thin and sprinkle with salt and pepper.

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   3.

6. 6

   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.

7. 7

   Next, dredge the pheasant breasts in the flour, eggs, and bread crumb mixtures in that order.

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   4.

9. 9

   Fry the breasts in batches in the olive oil for 2 minutes per side.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.