Dan's Pheasant Schnitzel
Blue Ribbon Recipe
Schnitzel is typically made with veal that's been pounded thin and pan-fried. We loved the wild game twist of using pheasant. Pheasant has a similar taste to chicken. It has a milder flavor than other game birds. Served alone, it may taste a bit boring. But served in this recipe, it's full of flavor. The smokiness of the Hungarian paprika and bacon are the stars of the recipe. If you don't have access to pheasant, substitute with chicken. A delicious, comforting meal for a cold night. The Test Kitchen
2 jar(s)mushroom pieces, 6 oz. each
6 slicesmoked bacon
1 jar(s)turkey gravy, 18 oz.
1 can(s)breading, 15 oz.
How to Make Dan's Pheasant Schnitzel
- Pepper & salt breasts. Dip into pan with 4 whisked eggs, then roll in another pan containing breading, thoroughly coating breasts.
- Side dishes to consider: Quinoa or couscous and creamed spinach with a hearty red wine