Pheasant Cordon Bleu
|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|
Pound the breasts flat.
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.