Dan's Pheasant Schnitzel

Dan Hammond

By
@Hambone

I wanted to create a new recipe...Schnitzel is a favorite for veal and even chicken so I created my own version after reviewing a number of them...you can substitue wild or farm raised turkey breast (cut into smaller portions),pork cutlets, veal, venison or chicken...the flavor is amazing (due in no small part to the Hungarian smoked bacon...). Be sure to pound flat your cut of meat and not to over cook...to make this gluten-free be sure to use a gluten-free breading...Promise, this will be a winner...my family melted when tasting it!


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Serves:

up to 8

Prep:

40 Min

Cook:

40 Min

Method:

Pan Fry

Ingredients

4
Pheasants
1
sweet onion
2 jar(s)
mushroom pieces
6 slice
smoked bacon
1 stick
Butter
1 jar(s)
Turkey gravy
salt
pepper
paprika
1 can(s)
breading
4
eggs

Directions Step-By-Step

1
Filet out 4 pheasant breasts, yielding 8 breast halves & pound flat
2
Chop 1 sweet onion, add to pan with 1 stick butter & 2 tall jars sliced mushrooms (or fresh) and 6 strips of bacon (cut into 1" pieces...smoked bacon if possible
3
Saute until brown, adding generous amounts of paprika to turn color burnt orange
4
Add to the saute pan either 1 large jar turkey gravy or use homemade
5
Stir often, adding more paprika...continue to heat until bubbly hot...
6
Pepper & salt breasts, dip into pan with 4 whisked eggs, then roll in another pan containing breading, thoroughly coating breasts
7
Using a cast iron skillet (if available or traditonal pan), add a generous amount of olive oil and fry breast halfs until cooked...only a couple of minutes each side
8
Serve on a plate with generous serving of sauteed gravy over top
9
Side dishes to consider: Quinoa or Couscous and creamed spinach with a hearty red wine
10
Enjoy!!!!

About this Recipe

Main Ingredient: Chicken
Regional Style: German
Dietary Needs: Gluten-Free
Other Tag: Healthy