- Serves: 2
- Cook Time: 25 minutes
- Prep Time: 10 minutes
- Effort: medium
- 125 g day-oldwhite breadcrumbs
- 2 tsp coarsely cracked black peppercorns
- 3/4 lemons, zest and juice
- 2 x 125 g pheasant breasts, skinned and trimmed
- 2 tbsp plain flour
- 2 eggs, lightly beaten
- 1 tbsp dripping
For the sprout bubble and squeak
- 500 g boiled or leftover cooked potatoes
- 200 g boiled or leftover cooked sprouts
- 30 g unsalted butter
- 1 shallot, finely sliced
- 1 small clove garlic, crushed
- 100 g stoned prunes, coarsely chopped
- soured cream
- sprig dill
- slices lemons
Tips and Suggestions
Making the Bubble and Squeak in this manner gives a nicer finish to the dish - a good mix of crunchy crust and squidgy soft spots!
1. Mix the breadcrumbs with the peppercorns and lemon zest in a bowl.
2. Put the breasts between 2 sheets of cling film and flatten with the back of a small pan or a rolling pin until 6mm thick. Season them with salt and pepper.
3. Dust the breasts in the flour, dip them in the beaten egg and finally coat well in the breadcrumb mixture, pressing it on firmly.
4. For the Bubble and Squeak: coarsely mash or slice up the potatoes and shred the sprouts.
5. Melt the butter in a non-stick pan over a low-medium heat, add the shallot and garlic and cook gently for 2-3 minutes.
6. Stir in the potatoes and sprouts and season with salt and pepper. Fry for about 7-8 minutes, allowing a golden crust to form. Break up this crust by mixing in the prunes. Heat for a further 2 minutes.
7. Heat the dripping in a shallow pan and fry the breasts for 2-3 minutes on each side, turning when golden. Remove from the pan and pour over the lemon juice.
8. Top each schnitzel with a dollop of soured cream, a sprig of dill and a slice of lemon, and serve with Sprout Bubble and Squeak.
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