dan's pheasant schnitzel
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 substitute 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 overcook. 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!
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.
Ingredients
- 4 - pheasants
- 1 - sweet onion
- 2 jars mushroom pieces, 6 oz. each
- 6 slices smoked bacon
- 1 stick butter
- 1 jar turkey gravy, 18 oz.
- - salt
- - pepper
- - Hungarian paprika
- 1 can breading, 15 oz.
- 4 - eggs
How To Make dan's pheasant schnitzel
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Step 1Filet out 4 pheasant breasts, yielding 8 breast halves & pound flat. -
Step 2Chop 1 sweet onion. Add to the pan with 1 stick butter, the jars of sliced mushrooms (or fresh) and 6 strips of bacon (cut into 1" pieces...smoked bacon if possible).
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Step 3Saute until brown, adding generous amounts of paprika to turn color burnt orange.
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Step 4Add to the saute pan either 1 jar turkey gravy or use homemade.
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Step 5Stir often, adding more paprika. Continue to heat until bubbly hot.
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Step 6Pepper & salt breasts. Dip into pan with 4 whisked eggs, then roll in another pan containing breading, thoroughly coating breasts.
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Step 7Using a cast iron skillet (if available or traditional pan), add a generous amount of olive oil and fry breast halves until cooked. Only a couple of minutes each side.
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Step 8Serve on a plate with a generous serving of sauteed gravy over top.
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Step 9Side dishes to consider: Quinoa or couscous and creamed spinach with a hearty red wine
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Step 10Enjoy!!!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
