Pheasant Schnitzel

Directions

1. 1
   1.
2. 2
   Heat olive oil in a large cast-iron or other heavy skillet over medium-high heat.
3. 3
   2.
4. 4
   Pound pheasant breasts thin and sprinkle with salt and pepper.
5. 5
   3.
6. 6
   Prepare 3 separate bowls or plates, one for the flour, one for the eggs, and one for a combination of the bread crumbs and parsley.
7. 7
   Next, dredge the pheasant breasts in the flour, eggs, and bread crumb mixtures in that order.
8. 8
   4.
9. 9
   Fry the breasts in batches in the olive oil for 2 minutes per side.
10. 10
    Serve immediately.