Pheasant Milanese

This recipe from Country Life website is, pretty much, veal Milanese, but with pheasant instead of veal.

It can be done with any meat. In Portugal we do this with very thin and lean pork steaks. We marinate the meat in lemon for a few hours before cooking so we do not use the lemon wedges afterwards. 

The meat was tasty and it was quick to make.

Serves: 2 persons.

Ingredients:

• 2 pheasant breasts
• plain flour
• 1 egg, beaten
• breadcrumbs
• salt & pepper to taste
• 2 lemon wedges

Method:

1. Hammer the pheasant breasts into thin pieces, one at a time, beneath clingfilm. I used the rolling pin.
   
   
   
   
2. Put the flour, egg and breadcrumbs on separate deep plates and season the flour with salt & pepper to taste.
3. Dip each breast in the flour, followed by the egg and then the breadcrumbs.
   
   
   
   
4. Fry the pheasant breast in oil and then place in kitchen paper.
   
   
   
   
5. Serve with a lemon wedge.