Pheasant schnitzel with mango-chilli sauce
The second in a collection of simple, quick to cook dishes from wild food ambassador Tony Singh MBE.
Ingredients
Fresh ingredients:
- 6 Pheasant breasts (skinless, trimmed, and butterflied if thick)
- 2 Large eggs
- 3 tbsp Milk
- 100 g Butter, diced
- Fresh coriander to serve
- Lime wedges to serve
Store cupboard ingerdients:
- 100 g Plain flour (seasoned with salt and pepper)
- 3 tbsp Tony's Dip and Drizzle mango-chilli sauce
- 150 g Breadcrumbs (panko preferred)
- 2 tsp Smoked paprika
- Vegetable oil for frying
Instructions
Step 1: Prepare the pheasant breasts
- If the pheasant breasts are thick, butterfly them by slicing horizontally almost all the way through, then open them out like a book.
- Place the breasts between two sheets of cling film or baking parchment and gently pound with a meat mallet or rolling pin until they are about 1 cm thick.
Step 2: Set up breading station
- Bowl 1: Seasoned plain flour.
- Bowl 2: Beat eggs with mango-chilli sauce and milk.
- Bowl 3: Combine breadcrumbs with smoked paprika.
Step 3: Bread the pheasant
- Dip each breast in flour, shaking off excess.
- Coat in egg mixture, then press firmly into breadcrumbs.
Cook the schnitzel
- Heat vegetable oil in a pan over medium heat. Test with a breadcrumb – it should sizzle.
- Fry schnitzels for 3-4 minutes per side until golden.
- Drain on kitchen paper, then top with butter, lime wedges, and coriander.
