Pheasant Schnitzel


Dont crowd the pan. Cruncy shnitzel mmmm!

Dont crowd the pan. Cruncy shnitzel mmmm!

Phesant Shnitzel,mushroom pea rissoto.

Phesant Shnitzel,mushroom pea rissoto.

Schnitzel should be a crispy crunchy affair, with a nice meat that has not dried out. Pork veal or chicken is usually used. I was pleasantly surprised when I found a pheasant recipe.
If you can serve it with a bowl of sour Kraut, potato salad, so much the better. I put mushroom & pea rissoto with it, not bad , but not as good as traditional acompaniments.I have had some amazing ones in Bavaria.
Holstein is a similar affair, served with a fried egg, anchovies and capers. Gordon serves chicken Holstein in one of his pubs if my memory serves me correctly, Rest assured that will be amazing.
Jamie magazine has a pheasant schnitzel; I have done this 3 times. It is well worth doing. Then it’s Pheasant with turnip and pearl barley with the rest of the bird. Pheasants ranging from free- £3:99 for four meals, who needs chicken?
Alas it’s the end of the season, and I have the superb ‘Wahaca’ book on loan from the library, so buying chicken, that will be me then.
On a cutting board, place a piece of plastic wrap. Lay the cutlets or pheasant breast fillet flat on top. Cover with another piece of wrap and pound each with the flat side of a meat mallet or rolling pin until it is about 1 / 8 inch thick. Season the veal with white pepper, no need to do this with pheasant. Place the flour on a plate. Lightly beat 1 egg and water in a shallow bowl. Place bread crumbs on another plate.
Dip the cutlets in the flour and shake off the excess. Dip in the beaten egg mixture and allow the excess to drip off. Then coat generously with the bread crumbs.
In a large skillet, or non stick pan heat 3 tablespoons butter over medium-high heat. Cook the veal about 2 minutes a side or until golden brown; do not crowd in pan. Serve with Sour Kraut or red cabbage.
Schnitzel can go wrong, some things not to do: DONT press down on the schnitzel in the pan. DONT prepare the schnitzel in advance, as the breadcrumbs soak moisture and become soggy.
If using veal, it must be British; it must be outdoor Rose, not a crated tortured animal, usually from abroad. Milk fed does not have the flavour our outdoor veal has. Ginger Pig does some real deal veal. But using up by-products from the dairy industry is a good idea. Waitrose sell good U.K. veal.
Quick and tasty, please give Scnitzel a go.


About doesthebellyrulethemind

Stewart Lee,Food (teach my taste buds), Hugh Fearnley,Gordon Ramsay, Clare Smyth,my mother,Ken Hom ,Street Feast, Pitt Cue, Rockfish,Deliah Smith (pre cheating), Bread Street Kitchen, Borough Market, Jamie Oliver, Pipers Farm, my x girlfriend for teaching me,Waitrose. Foraging (wild is wonderful) Fun (life should be) Music (you name it) Cinema (so many) Amnesty International and all Human Rights people!!

2 responses »

  1. Chicken Holstein, its the future, I have tasted (and cooked) it.
    Lots of sallad is available at the moment free from the hedges. This would perhaps go well on the side. Jack by the hedge, penywort ,wild garlic to name a few.

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