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dan's pheasant schnitzel

★★★★★ 1
a recipe by
Dan Hammond
Noblesville, IN

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.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves up to 8
prep time 40 Min
cook time 40 Min
method Pan Fry

Ingredients For dan's pheasant schnitzel

  • 4
  • 1
    sweet onion
  • 2 jar
    mushroom pieces, 6 oz. each
  • 6 slice
    smoked bacon
  • 1 stick
  • 1 jar
    turkey gravy, 18 oz.
  • salt
  • pepper
  • Hungarian paprika
  • 1 can
    breading, 15 oz.
  • 4

How To Make dan's pheasant schnitzel

  • 1
    Filet out 4 pheasant breasts, yielding 8 breast halves & pound flat.
  • 2
    Chop 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).
  • 3
    Saute until brown, adding generous amounts of paprika to turn color burnt orange.
  • 4
    Add to the saute pan either 1 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 traditional pan), add a generous amount of olive oil and fry breast halves until cooked. Only a couple of minutes each side.
  • 8
    Serve on a plate with a generous serving of sauteed gravy over top.
  • 9
    Side dishes to consider: Quinoa or couscous and creamed spinach with a hearty red wine
  • 10