One of the most popular cookies in America in a healthy approach! Use an alternative milk, such as almond or coconut, to make this vegetarian.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 ½ cups Italian-style panko bread crumbs
- ½ cup grated Parmesan cheese
- 1 tablespoon dried parsley
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- ½ teaspoon dry mustard powder
- ¾ cup butter
- 2 cloves garlic, minced
- 6 skinless, boneless pheasant breast halves, cut into chunks
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Combine the panko, Parmesan cheese, parsley, salt, black pepper, and mustard powder in a bowl until evenly combined.
- Melt the butter with the garlic in a skillet over low heat. Once melted, cook and stir the garlic for 5 minutes to flavor the butter. Pour into a mixing bowl once melted. Dip the pheasant pieces into the melted butter, then press into the panko crumbs. Place onto an ungreased baking sheet in a single layer. Sprinkle the remaining panko crumbs over the pheasant nuggets.
- Bake in the preheated oven until the pheasant pieces are no longer pink in the center, about 45 minutes.
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Nutrition Facts
| Calories | 1017 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 259 mg |
| Dietary Fiber | 0 g |
| Protein | 76 g |
| Saturated Fat | 27 g |
| Sodium | 2728 mg |
| Sugars | 0 g |
| Fat | 58 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe exactly and the pheasant was delicious.
Excellent flavor and a nice simple way to prepare pheasants. My only complaint is that the cooking time was double the actual time needed. My breasts were 3/4 inches thick, so I cubed them at 3/4 inch.