Pheasant Cordon Bleu Recipe
Ingredients
| 6 -175 g boneless pheasant breasts | ||
| Black forest ham | 175 Gram | |
| Swiss Cheese | 175 Gram | |
| Eggs | 2 | |
| Milk | 60 Milliliter | |
| 125 ml flour, all purpose | ||
| Seasoned bread crumbs | 500 Milliliter | |
| 125 ml saf flower oil | ||
| 250 ml Mornay Sauce | ||
Directions
Pound the breasts flat.
Place 1 oz (28 g) of ham and 1 oz (28 g) of cheese on the pheasant.
Fold the breast to encase the ham and cheese.
Place on a baking sheet and freeze for 1/2 hour.
Mix the eggs with the milk.
Dust the pheasant with flour, dip into milk.
Dredge in bread crumbs.
Heat the oil in a large skillet.
Brown the pheasant on all sides.
Transfer to a baking sheet.
Bake in preheated 350°F (180°C) oven for 10 minutes, place on serving plates and cover with sauce, serve at once with a rice pilaf.
Place 1 oz (28 g) of ham and 1 oz (28 g) of cheese on the pheasant.
Fold the breast to encase the ham and cheese.
Place on a baking sheet and freeze for 1/2 hour.
Mix the eggs with the milk.
Dust the pheasant with flour, dip into milk.
Dredge in bread crumbs.
Heat the oil in a large skillet.
Brown the pheasant on all sides.
Transfer to a baking sheet.
Bake in preheated 350°F (180°C) oven for 10 minutes, place on serving plates and cover with sauce, serve at once with a rice pilaf.
Chef
