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Pheasant Breast Cutlet with Cranberry Chutney


4 Pheasant Breasts (from two Pheasants)


1 c Flour

3 eggs

½ c milk (buttermilk optional)

2 c Panko Bread Crumbs


Canola Oil for Frying



Skin and remove all tendons from breasts, season with salt and pepper. Dredge breasts in flour, knocking off excess flour. Combine eggs and milk, blending well. Dredge floured breasts in egg wash, then dredge in bread crumbs. In a straight sided sauté pan, add just enough oil to come half way up the sides of the breaded breasts, heat oil, add the breaded breasts making sure oil is not too cool or else the breaded will absorb the oil making it greasy. If the oil is too hot it will burn the bread crumbs. Turn once and only use the oil twice before straining and reusing. Otherwise the burnt particles from the first cooking with adhere to the next batch and ruin the color and flavor.

Serve with immediately with sauce on the side.


Visit for more recipes and to order my books, "The Art Of Cooking Venison", "The Art of Barbecuing and Grilling Game" and the dvd, "The Art of Backyard Butchering". Cache Creek Enterprises, 38 Canyon View Drive, Missoula, Mt. 59802