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Parmesan Breast of Pheasant

Parmesan Breast of Pheasant Recipe

As featured in Holiday 2023 issue of The Applegatarian.

 

"I did not grow up bunting, but when I went away to school at Western State College, I needed to find a cheap form of protein, so a friend started taking me hunting. He plso taught me this recipe, and I've been hunting and cooking it ever since. Fall­from October or so up until the holidays-is pheasant hunting season, and this dish makes a great supplement to the holiday turkey or ham." -Bob Dixon, Applegate Senior Regional Sales Manager 

 

The Applegatarian, an outlet where employees and advocates of the nation’s leading natural and organic meat brand dish about their favorite recipes, tips, products, partners and more.

 

Serves 2 | Total Time: Less Than 30 Mins

Ingredients

  • 3 tablespoons Italian seasoned bread crumbs
  • 1 tablespoon grated Parmesan cheese 
  • 1 teaspoon kosher salt 
  • ¼ teaspoon freshly ground black pepper 
  • 2 teaspoons plus 3 tablespoons vegetable oil
  • 1 small onion, chopped 
  • 1 clove garlic, minced 
  • 2 whole pheasant breasts, skinned and boned 

Instructions

  1. Combine the bread crumbs, Parmesan cheese, salt and pepper in a bowl. Stir well and set aside. 
  2. Heat 2 teaspoons vegetable oil in a skillet over moderate heat. Add onions and garlic and cook, stirring occasionally, until tender, about 10 minutes. Add to the breadcrumb mixture and stir to combine. Wipe out skillet and set aside. 
  3. Place 1 pheasant breast between two sheets of waxed paper and pound with a kitchen mallet to ¼ to 
  4. ½ inch thick. Repeat with the other breast. Dredge the breasts in the breadcrumb mixture, patting mixture onto meat so that it is thoroughly covered. 
  5. Heat the remaining 3 tablespoons vegetable oil in the reserved skillet over moderate heat. Add coated pheasant breasts and cook, sprinkling a little more of the bread crumb mixture on the breasts while cooking and turning once, until breadcrumbs are golden brown and meat is cooked through, 5 to 7 minutes. Remove from the heat and serve at once. 

 

Note: If you are unable to get pheasant, boneless, skinless chicken thighs may be substituted. 

 

 

 

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