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Email to Master Chef Don F. Easley Jr.      

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    PHEASANT SCALLOPINI


    Source of Recipe


    Master Chef Don Easley

    List of Ingredients




    2 pheasant breasts
    2 eggs, beaten
    Salt
    Pepper
    1 1/2 cups fine breadcrumbs
    1/4 lb. butter or margarine
    1 lemon

    Recipe



    Remove breasts from pheasant; skin and slice each breast into 4 1/2-inch thick pieces. Place each slice between double folds of waxed paper and gently flatten with wooden mallet or side of meat cleaver.

    Season beaten eggs liberally with salt and pepper; dip each meat slice into eggs and then roll in breadcrumbs. Donít use too much egg or youíll overwhelm flavor of pheasant. Separate each layer of meat with waxed paper and place in refrigerator for 2 hours.

    Melt butter; saute chilled slices of meat 1 minute on each side. Do not overcook. Meat should be golden and juicy. Serve with or without lemon juice squeezed over meat.

 

 

 


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