Lemon Pheasant Tenders
Served at Schumacher’s New Prague Hotel in New Prague, Minnesota.
Servings: 4
Ingredients
- 4 boneless, skinless pheasant breasts
- 8 eggs
- ¾ cup parmesan cheese
- ⅓ cup clarified butter
- 1 cup flour seasoned with salt and pepper to taste
- 2 cups dry bread crumbs
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon pepper seasoning
Instructions
- Slice each breast into six strips about the size of a forefinger.
- Combine eggs and cheese and beat until smooth.
- Heat butter in a large saute pan.
- Dredge pheasant fingers in flour, dip into egg batter and roll in bread crumbs.
- Saute fingers in butter until golden brown. Splash with lemon juice and sprinkle with lemon pepper.
- Turn down heat and cook for three minutes, turning fingers over to keep them from over-browning.
