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"Hunger is the best sauce in the world."--Cervantes

Panko Pheasant Parmesan Recipe

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This recipe for Panko Pheasant Parmesan is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 pheasant breasts, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups panko bread crumbs
1 cup vegetable oil or pure olive oil
Marinara sauce
1 pound fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan
Fresh basil, parsley leaves, and oregano leaves for garnish
Directions:
Directions:
1. Preheat oven to 400 degrees F.
2. Season pheasant on both sides with salt and pepper.
3. Dredge each breast in the flour and shake off excess, then dip in the egg and let excess drip off. 4. Dredge both sides in the bread crumbs.
5. Divide the oil between 2 large saute pans and heat over high heat until almost smoking.
6. Add 2 breasts to each pan and cook until golden brown on both sides, about 2 minutes per side.
6. Transfer to a baking sheet and top each breast with marinara sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan.
7. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes.
8. Remove from the oven and garnish with basil or parsley leaves.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:

 

 

 

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