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Pheasant Cordon Bleu

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Ingredients
  Boneless pheasant breast 175 Gram
  Black forest ham 175 Gram
  Swiss cheese 175 Gram
  Eggs 2
  Milk 60 Milliliter
  All purpose flour 125 Milliliter
  Seasoned bread crumbs 500 Milliliter
  Safflower oil 125 Milliliter
  Mornay sauce 250 Milliliter
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Poultry
Interest: 
Gourmet
Preparation Time: 
65 Minutes
Cook Time: 
45 Minutes
Ready In: 
110 Minutes
Servings: 
6

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