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Pheasant Andy |
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03-14-2022, 04:06 PM
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#1
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Member
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Member Info
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Join Date: Dec 2019
Posts: 2,226
Thanks: 287
Thanked 3,116 Times in 1,237 Posts
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Pheasant Andy
Butterfly and pound pheasant breasts until thin. DRY THEM. Season with salt/pepper and Italian season. Dust with flower seasoned with salt/pepper (yes it's redundant but who cares). Dip in egg, then into seasoned bread crumbs. Fry lightly in canola oil just until done. Drain on a paper towel. Top with roasted sweet red pepper and grilled artichoke hearts marinated in olive oil and Italian seasoning (DeLallo artichokes are good, their peppers aren't I make my own).
__________________
Nothing ruins your Friday like finding out it's only Tuesday
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