Dan's Pheasant Schnitzel

Dan Hammond


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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up to 8
40 Min
40 Min
Pan Fry


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  • 4
  • 1
    sweet onion
  • 2 jar(s)
    mushroom pieces
  • 6 slice
    smoked bacon
  • 1 stick
  • 1 jar(s)
    Turkey gravy
  • ·
  • ·
  • ·
  • 1 can(s)
  • 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 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!!!!

Printable Recipe Card

About Dan's Pheasant Schnitzel

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

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