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Pheasant Schnitzel with Lemon and Thyme
Pheasant breasts pounded thin, coated in lemon-thyme crumbs and fried until golden. The thin cutlets cook fast and stay juicy under the crisp crust.
- YieldServes 2
- Hands-on25 min
- Total28 min
- Difficulty
Ingredients
- 2pheasant breasts, boneless, 170 to 225 g each
- 1egg, small, beaten
- 2lemons, one zested, one cut into wedges
- ½ tspdried thyme
- 30 gpanko breadcrumbs, or dried white breadcrumbs
- 2 tbspolive oil
- 1 tbspbutter
To serve
- to tastefresh herbs, chopped, to garnishoptional
- to tastesalt
- to tasteblack pepper
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