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Pheasant Cordon Bleu
Thanks to Marcia Spinner for sharing this recipe.
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~ 6 pheasant breasts, deboned
~ 6 slices Gruyere or Swiss cheese
~ 6 slices Capricola (hot ham)
~ butter
~ Italian seasoning
~ 1 egg, beaten
~ Italian seasoned bread crumbs
~ oil
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Pound each breast between two sheets of wax paper until flat. Remove any undetected shot and feathers.
Spread one side with butter. Sprinkle on the seasoning to taste.
Place a slice of cheese and slice of ham on each breast.
Roll up. It’s okay if the cheese and ham stick out the sides a little.
Heat a little oil in a skillet.
Dip each roll in the egg and then in the bread crumbs.
Place in the hot oil seam side down.
Cook 7 – 10 minutes per side over medium/low heat.
Serve and enjoy.
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