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Serves 2
2 pheasant breasts
flour
2 beaten eggs
panko breadcrumbs
4 (or more) rashers streaky bacon
black pudding
2 eggs for frying
Salsa verde
handful of herbs, chopped (eg parsley, mint, tarragon, basil)
1tbs grainy mustard
1tbs capers
4 anchovies, chopped
1 clove garlic, grated
2tbs cider vinegar
olive oil
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- Place the pheasant breasts between 2 pieces of cling film and flatten with a meat mallet, rolling pin or bottom of a small saucepan until about 5mm thick. In 3 separate bowls put each of the flour, eggs, and breadcrumbs. Dredge the flattened breasts first into the flour, then the eggs, then the breadcrumbs, shaking off any excess ingredients between each dip. For an extra crunchy coating you can go back and dip the already breaded breasts into the egg and breadcrumbs again. Set aside until ready to cook.
- Cook the bacon in the oven at 200˚C until golden and crispy – 15/20 minutes. Set aside on paper towel to absorb excess fat, then keep warm. Crumble and fry the black pudding on a medium heat until it’s crispy and dry, then keep warm with the bacon. Mix the salsa verde, adding enough olive oil to help bring all the ingredients together.
- When you’re ready to eat, heat a frying pan on a medium heat and add some butter. It will start to sizzle, then go quiet: this is the time to pop the breaded pheasant breasts into the pan. Don’t be shy with the butter, if it looks to be getting too hot, turn the heat down a little and add some more butter to the pan. This acts to keep the existing butter in the pan hot but not burning, yet still crisping the schnitzel. It will only take 2-3 minutes per side for a golden colour all over. Remove from the pan onto paper towel to drain away any excess fat.
- In another pan, fry the eggs, sprinkling with the crunchy black pudding while cooking and seasoning with salt and pepper. When the eggs are done, you’re ready to grab your plates, place on a schnitzel, top with the egg and crispy bacon and drizzle over the salsa verde.
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