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Pheasant Cordon Bleu Recipe
|Boneless pheasant breast||175 Gram|
|Black forest ham||175 Gram|
|Swiss cheese||175 Gram|
|All purpose flour||125 Milliliter|
|Seasoned bread crumbs||500 Milliliter|
|Safflower oil||125 Milliliter|
|Mornay sauce||250 Milliliter|
Calories 803 Calories from Fat 291
% Daily Value*
Total Fat 33 g51.2%
Saturated Fat 8.9 g44.5%
Trans Fat 0 g
Cholesterol 151.8 mg
Sodium 2022.8 mg84.3%
Total Carbohydrates 86 g28.6%
Dietary Fiber 4.8 g19.2%
Sugars 6.4 g
Protein 41 g81.3%
Vitamin A 11.1% Vitamin C 6.3%
Calcium 42.5% Iron 37.7%
*Based on a 2000 Calorie diet
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.