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Cormier Pheasant Scaloppini
A great way to prepare your spare pheasant breasts off your pheasant!
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Pin Recipe
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Course
Main Course
Cuisine
American
Servings
6
Servings
Ingredients
3
lbs
MacFarlane Pheasant
Remove the breasts (may need 3-4 pheasants) or buy
MacFarlane Pheasant Breasts.
Pound into 1/2 thick cutlets
2
Cup
Plain Bread Crumbs
1
Cup
Fresh Grated Pecorino Romano Cheese
6
Cloves
Pressed Garlic
1/2
Cup
Freshly Chopped Curly Parsley
3
Pinches
Sea Salt
2
Tbsp
Fresh Ground Black Pepper
1
Cup
Fresh Squeezed Lemon Juice
1
Cup
Chicken Stock
1/2
Cup
White Wine
3
Tbsp
Butter
1/4
Cup
Capers
Instructions
Combine breadcrumbs with grated cheese, garlic, parsley, 1 pinch of salt and 1 tablespoon of black pepper.
Mix thoroughly to ensure that garlic is evenly distributed throughout mixture.
Place each pheasant breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-1/2 inch thickness using a meat mallet or rolling pin.
Dip pheasant in lemon juice, and sprinkle with remaining salt and pepper.
Dredge pheasant in breadcrumbs mixture.
Heat a large nonstick skillet, coated with olive oil, over medium high heat.
Add pheasant to pan and cook for 3 minutes on each side or until pheasant is done – do not overcook as it will continue to cook while warming.
Remove from pan and keep warm in baking dish in warm oven.
Once all pheasant is cooked, use the pan to cook sauce as a deglaze.
Add broth and wine to pan, and cook for 2 minutes, stirring constantly.
Remove from heat.
Stir in capers and butter.
Place pheasant on a deep platter and then pour sauce over platter.
Serve immediately with a summer vegetable orzo or a roasted root vegetable and truffled sage fresh pasta.
Notes
Wine pairing
– Bergstrom Shea Vineyards Pinot Noir Entrant: Karen McShea
Topics
Entrees, Pheasant Breast