- Serves: 2
- Cook Time: 15 minutes
- Prep Time: 25 minutes
- Effort: easy
- 2 large pheasant breasts, (about 125g each), skinned and trimmed
- 125 g day-oldwhite breadcrumbs
- 1 tsp caraway seeds
- 1/2 lemon, finely grated zest and juice
- 2 tbsp plain flour
- 2 eggs, beaten
- 1 tbsp dripping
- 1 tsp vegetable oil
- 2 rashers streaky bacon, cut into 5mm strips
- 8 new potatoes, boiled in the skin until tender and thickly sliced
- 6 prunes, pitted and cut in half
- 1 tbsp blanched flaked almonds, toasted
- 1 tbsp honey
- sprigs fresh chives
- thick plain Greek yogurt, or crème fraiche
- snipped chives
- 2 thin slices lemons, (optional)
1. For the schnitzel: place the breasts between sheets of cling film and bat out with the back of a small pan or rolling pin until 5mm thick.
2. Mix the breadcrumbs with the caraway seeds and lemon zest.
3. Season the breasts with salt and pepper. Place the flour, beaten egg and breadcrumb mixture on three separate plates. Dip both sides of each breast in the flour, followed by the egg, followed by the breadcrumb mixture.
4. Heat the dripping in a shallow pan and fry the breasts on both sides for about 2-3 minutes, turning when golden. Remove from the pan and squeeze over the lemon juice.
5. In a separate pan heat the vegetable oil and fry the bacon until golden and crisp. Add the potatoes and cook for about 4 minutes. Then add the prunes and cook for a further 4 minutes. Stir in the almonds, honey and chives. Mix well and season with salt and pepper.
6. To serve: place the prune mixture on serving plates and serve topped with a schnitzel. Spoon a dollop of yoghurt or crème fraiche on top and finish with a few snipped chives and maybe a thin slice of lemon.
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