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.


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


  1. 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.
  2. 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.
  3. 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.
  4. Serve up hot with chips, a side salad or even in a big sandwich!

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