Pheasant Parmesan

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Written by Jeff Davis Visit : Visit authors website

Prep Time: 30 min - Cook Time: 30 min

Ingredients

Pheasant Parmesan

3 Pheasant Breast

1 Yellow Onion

4 Garlic Cloves

15 oz Tomato Sauce

28 oz San Marzano Peeled Tomatoes

1 tbsp Italian Seasoning

1 leaf Fresh Basil, with stem

Freshly ground black pepper

Salt

Dredge

1 cup(s) All Purpose flour, for dredging

2 cup(s) Panko Bread Crumbs

2 Eggs

1 cup(s) Parmesan Cheese

Salt

Freshly ground black pepper

Olive Oil

1 cup(s) Mozzarella cheese

1/2 tbsp Italian Seasoning

Pasta

Fettuccine Pasta Noodles

8 cup(s) Water

Salt

Instructions

Pheasant Parmesan

Step #2 - Heat one tablespoon of Olive Oil or butter in a skillet on medium high heat.

Step #3 - Chop up the yellow onion and add it to hot skillet.

Step #4 - Cook 5 to 8 minutes until onions are translucent.

Step #5 - Dice Garlic and add to Onions. Cook for an additional minute.

Step #6 - Add Tomato Sauce

Step #7 - Add peeled tomatoes

Step #8 - Season with Salt, Pepper and Italian Seasoning.

Step #9 - Add in fresh Basil leave, stem and all.

Step #10 - Bring mixture to a simmer and reduce heat. Allow to cook for 30 minutes.

Step #11 - Add one tablespoon of Olive Oil to another oven safe skillet. Setting heat on medium high.

Step #12 - Preheat the oven to 425. While skillet is getting hot. Prepare your dredging stations by adding 2 eggs to a shallow bowl and all purpose flour to another.

Step #13 - In a third bowl, combine Panko bread crumbs, Parmesan Cheese, Italian Seasoning, Salt and Pepper.

Step #14 - Dry the Pheasant Breast with a paper towel. The dredge in all-purpose flour.

Step #15 - Then dredge through eggs.

Step #16 - Finally dredge the Pheasant breast in the Panko bread mixture.

Step #17 - Add each breast to the already hot frying pan.

Step #18 - Allow to cook for 4-5 minutes or until the breading is browned.

Step #19 - Allow to cook for another minute, then cover with the tomato sauce that you made. I moved mine to another bowl, but it's not necessary if you're using an oven safe skillet.

Step #20 - Top with Mozzarella Cheese

Step #21 - Place in the oven for 20 minutes. Removing when the cheese has melted.

Pasta

Step #23 - Bring 8 cups of water to a boil on high heat. Being sure to salt the water with a couple handfuls of salt.

Step #24 - Drop the pasta noodles in the boiling water and cook for 8-10 minutes, then drain.

Step #25 - To plate, add pasta noodles, top with breaded Pheasant Breast and Tomato Sauce and garnish with fresh basil leaves and grated Parmesan Cheese.