To Start
Prepare the breasts by removing any skin and remove the mini fillet (use for a stir-fry). Butterfly the pheasant by using a knife flat down the edge of the breast to open it like a book. Put the pheasant breast between 2 sheets of cling film or greaseproof paper and bash with a rolling pin until about 1cm thick. Remove the paper and season with salt and pepper. Dust both sides with the plain flour shaking off any excess.
Simply
Beat the egg in a shallow bowl and mix the thyme, lemon and breadcrumbs on a plate. Dip the pheasant in the egg on both sides then coat in the breadcrumbs. Melt the butter in a frying pan and cook the escalopes over a medium heat for 3-4 minutes on each side until golden brown, basting occasionally with the butter.
To serve
Serve with oven chips, coleslaw and a wedge of lemon or top with a fried egg. You may choose to make a pheasant burger and pop in a toasted brioche bun.
