Pheasant Cordon Bleu

Ingredients

  • 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

Instructions

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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