Norma ECOSTRIKE .308 Winchester 165gr
- 4 x pheasant breasts
- 1 free range egg
- 3 tbsp plain flour
- 100 g. panko
- ½ lemon, finely grated zest
- 100 g. butter
- Sea salt
- Freshly ground black pepper
Place a pheasant breast between 2 sheets of clingfilm and bash it with a meat mallet or a rolling pin until it’s about 1 cm. thick all over. Remove the clingfilm and set aside. Repeat with all.
In a bowl mix panko with lemon zest, parmesan, salt, and freshly ground pepper. Beat an egg in a bowl. Sprinkle flour to a plate. Take a pheasant breast and roll it in egg, flour, egg and panko. Repeat on all.
Heat a frying pan with butter until it turns golden brown. Add pheasant schnitzel to the pan and fry for about 2 min. on each side, or until it’s cooked through and has a crisp golden coating.
Serve with capers, lemon and green peas.
Text and photo: Mette Karin Petersen
Henrik Norström is a well-renowned chef, and also the president of Bocuse d’Or in Sweden. He is the perfect representative for Norma’s new, lead-free bullet ECOSTRIKE which is designed for the highest precision and the environment and the meat quality in focus.
In our series of Friday recipes we will start with a tempting recipe right from the grill
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This Friday, our Team Norma member Jimmy Stening, offers you a recipe for butter-fried moose top round steak with tasty complements. Click here to get to the recipe.
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This Friday our ambassador Therese Tillman will share a recipe on a tasty and easy-to-cook classic, not least among hunters in the Nordics. The dish works well together with fresh forest mushrooms. Click here to get to the recipe.
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Cabbage pudding is a classic dish in the Swedish kitchen. This Friday we offer a variant with red deer. Click here to get to the recipe.
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Welcome to my GO TO! We eat this once or twice a week. Easy, simple and light. In less than 15 min. food is ready. You can cook the pheasant with and without panko, up to you. Bon appétit!
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