Crispy Pheasant Escalope

  • Prep time 10 mins
  • Cook time 8 mins
  • Serves 4


4 pheasant breasts

4 tbsp plain flour

2 eggs

120g dried breadcrumbs

1 tbsp chopped fresh thyme

50g butter

Zest of half a lemon


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.


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.