Pheasant Schnitzel

• 3 Tablespoons Olive Oil (add More As Needed)
• 1 pound Boneless Pheasant Breasts, Cleaned And Pounded Thin
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 1 cup All-purpose Flour
• 2 whole Eggs, Beaten
• 1- 1/2 cup Italian Breadcrumbs
• 4 Tablespoons Parsley, Finely Chopped

1. 1.
2. Heat olive oil in a large cast-iron or other heavy skillet over medium-high heat.
3. 2.
4. Pound pheasant breasts thin and sprinkle with salt and pepper.
5. 3.
6. Prepare 3 separate bowls or plates, one for the flour, one for the eggs, and one for a combination of the bread crumbs and parsley.
7. Next, dredge the pheasant breasts in the flour, eggs, and bread crumb mixtures in that order.
8. 4.
9. Fry the breasts in batches in the olive oil for 2 minutes per side.
10. Serve immediately.

olive oil, salt, pepper, allpurpose, eggs, italian breadcrumbs, parsley

Taken from tastykitchen.com/recipes/main-courses/pheasant-schnitzel/ (may not work)