Recipe: Crispy caesar salad

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!

This is what you need (serve 2):


Crispy pheasant
- 2 pheasant breasts
- 2 romaine salad, roughly sliced
- 30 g. parmesan, freshly grated
- 25 g. butter
- 1 tbsp. olive oil
- 1 dl. panko
- 1 dl. wheat flour
- 1 egg, beaten
- Salt and freshly ground pepper

Caesar salad dressing
- 1 dl. mayonnaise
- 30 g. parmesan, freshly grated
- 0,5 garlic, pressed
- Salt and freshly ground pepper
- A squeeze of fresh lemon juice

Here's how you do it:

Add wheat flour into one bowl, panko to another and beaten egg in a third. Dip pheasant breast in wheat flour, egg and panko. Fry in olive oil and butter on a frying pan. Cooking time is about 2 min. on each side and let it rest for 5 min. before slicing.

Mix all ingredients for dressing. In a bowl mix salad and dressing and transfer to two plates. Slice crispy pheasant, place on top of the salad. Add fresh grated parmesan on top and croutons if you like. 

Happy hunting and happy cooking!

Text and photo: Mette Karin Petersen

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