Pheasant Cordon Bleu with Le Gruyère
Pheasant Cordon Bleu with Le Gruyère by Bob Carruthers at West London College
Lincolnshire Game pheasant cordon bleu with oozy world-award-winning Le Gruyère by Bob Carruthers at West London College.
Ingredients
Serves 2
- 2 pheasant breasts
- 2 slices of Le Gruyère cheese
- 2 slices of Parma ham
- 3tbsp plain flour
- 1 large egg
- Pinch of salt
- Dash of milk
- 50g Panko breadcrumbs
- Vegetable oil, for deep-frying
Method
- Place the pheasant breasts between two sheets of cling film and bat out gently with a rolling pin until twice its original size, place a slice of ham and a slice of Gruyere cheese inside, then fold the breasts in half so that the cheese and ham is on the inside. Season on both sides with salt and pepper.
- Set out a breadcrumbing station with a plate of flour, a dish of the beaten egg, a plate of breadcrumbs and a clean plate or tray for the finished product.
- Dip the pheasant in the flour, followed by the egg, then the breadcrumbs. For an extra-crispy finish, dip them in the egg and breadcrumbs again. Ensure both steaks are completely covered in breadcrumbs.
- Serve up hot with chips, a side salad or even in a big sandwich!
