Welcome to my go to! We eat this salad once or twice a week. Easy, simple and light. In less than 15 min. dinner is ready. You can cook the pheasant with or without panko, up to you. Bon appétit!

Procedure

Put wheat flour in one bowl, panko in another and beaten egg in a third. Dip the pheasant breast in the wheat flour, egg and panko. Fry in olive oil and butter in a frying pan. Frying time is about 2 minutes. on each side and leave to rest for 5 minutes. before slicing.

Mix all ingredients for dressing. Mix salad and dressing in a bowl and divide between two plates. Cut the crispy pheasant into slices and place on top of the salad. Add freshly grated Parmesan on top and croutons if desired.

Good hunting and good cooking.

Once you have tried this recipe, I would definitely recommend you to try my recipe for Parisian steak with venison.