New
Norma Ecostrike Silencer 308 Win 150 gr
Range
Wound Channel
Penetration
Stopping power
Ingredients:
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
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.
Text and photo: Mette Karin Petersen