Lemon-marinated pheasant escalope

Do you have a pheasant in the freezer? Then try this crispy recipe for pheasant schnitzel. It's easy and simple, making it perfect for those wild weekdays. Pheasant can also be substituted with other game meats such as venison or wild boar.

Servers 4

Ingredients:

• 4 pheasant breasts

• 1-2 eggs

• 3-4 tbsp. wheat flour

• 2 tbsp. freshly grated Parmesan

• 100 g. panko

• ½ lemon peel, finely grated

• 150 g. butter

• Salt and freshly ground pepper

Procedure:

Place a pheasant breast between 2 pieces of foil and flatten it with a rolling pin until it is about 1 cm thick. Remove the foil and repeat with the other 3 pheasant breasts.

Mix panko with finely grated lemon zest, parmesan, salt and freshly ground pepper in a bowl. Beat eggs in another bowl and pour flour in a third bowl. Dip the pheasant breast in the egg, wheat flour, egg and panko. If you want extra breading, repeat the process.

Heat a frying pan with plenty of butter. Fry the pheasant schnitzel in the pan for 2-3 minutes. on each side until golden brown.

Serve with plenty of lemon, capers and green peas.