📝 About This Recipe
This elegant take on the classic Central European schnitzel replaces traditional veal with the lean, subtly gamey flavor of pheasant breast. The meat is pounded thin, breaded in herb-flecked panko, and fried to a shatteringly crisp golden brown, ensuring the lean poultry remains incredibly juicy. Paired with a rich, earthy wild mushroom sauce, this dish elevates rustic game bird into a sophisticated fine-dining experience.
🥗 Ingredients
The Pheasant
- 4 pieces Pheasant breasts (boneless and skinless)
- 1 teaspoon Kosher salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Breading Station
- 1/2 cup All-purpose flour (for dredging)
- 2 large Eggs (beaten with a splash of water)
- 1.5 cups Panko breadcrumbs (for extra crunch)
- 1/2 teaspoon Dried thyme
- 1/2 teaspoon Garlic powder
- 4-6 tablespoons Clarified butter or Ghee (for frying)
Wild Mushroom Sauce
- 8 ounces Mixed wild mushrooms (such as Chanterelle, Cremini, or Shiitake, sliced)
- 1 Shallot (finely minced)
- 1/4 cup Dry white wine (such as Riesling or Pinot Grigio)
- 1/2 cup Heavy cream
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Lemon juice (to brighten the sauce)
👨🍳 Instructions
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1
Place each pheasant breast between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, gently pound the breasts to an even thickness of about 1/4 inch.
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2
Season both sides of the pounded pheasant breasts generously with kosher salt and freshly cracked black pepper.
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3
Set up three shallow bowls for your breading station. Place the flour in the first bowl. In the second, whisk the eggs with a teaspoon of water. In the third, combine panko, dried thyme, and garlic powder.
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4
Dredge a pheasant breast in the flour, shaking off any excess. Dip it into the egg wash to coat completely, then press firmly into the panko mixture until well-coated on both sides.
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5
Place the breaded cutlets on a wire rack for 5-10 minutes before frying; this helps the breading adhere better during cooking.
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6
Heat 3-4 tablespoons of clarified butter in a large skillet over medium-high heat until it shimmers but isn't smoking.
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7
Working in batches to avoid crowding, place the pheasant in the pan. Fry for 3-4 minutes per side until the crust is a deep golden brown and the meat is just cooked through.
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8
Remove the schnitzels and place them on a paper towel-lined plate. Keep them warm in a low oven (200°F) while you prepare the sauce.
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9
In the same skillet, wipe out any burnt crumbs but keep the flavorful oils. Add another tablespoon of butter and sauté the sliced mushrooms over medium-high heat until they release their moisture and turn golden brown.
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10
Add the minced shallots to the mushrooms and cook for 1 minute until translucent and fragrant.
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11
Deglaze the pan with the white wine, scraping up any browned bits (fond) from the bottom. Let the wine reduce by half.
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12
Pour in the heavy cream and simmer for 2-3 minutes until the sauce thickens slightly to a velvety consistency.
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13
Stir in the fresh parsley and lemon juice. Taste and adjust seasoning with salt and pepper.
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14
Plate the warm schnitzels and spoon the mushroom cream sauce over half of each piece to maintain some of that signature crunch.
💡 Chef's Tips
Always pound the meat evenly; pheasant is very lean and will dry out quickly if one part is thinner than the rest. Use clarified butter (ghee) for frying as it has a higher smoke point than regular butter while still providing that rich, nutty flavor. Don't skip the 'resting' phase after breading; this prevents the coating from sloughing off in the pan. If you can't find pheasant, this recipe works beautifully with wild turkey or even chicken breast, though the flavor profile will change slightly.
🍽️ Serving Suggestions
Serve alongside buttery German Spätzle or wide egg noodles to soak up the mushroom sauce. A side of braised red cabbage with apples provides a perfect acidic contrast to the rich fried meat. Pair with a crisp, dry Austrian Riesling or a light-bodied Pinot Noir. Garnish with a fresh lemon wedge to squeeze over the schnitzel just before eating.