M
MiniMe
Guest
4 Pheasant Breasts
4 thin slices fully cooked ham or prosciutto
4 thin slices of Swiss cheese
1/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp pepper
1 egg, slightly beaten
1/2 cup dry bread crumbs
3 Tbs. vegetable oil
2 Tbs. water
Remove skin and bones from breasts. Flatten each breast to 1/4-inch thickness between plastic wrap or waxed paper. Place 1 slice of ham and 1 slice of cheese on each breast. Roll up carefully, beginning at narrow end. Secure with toothpicks or skewers. Mix flour, salt and pepper. Coat rolls with flour mixture. Dip rolls into egg and roll in bread crumbs.
Heat oil in skillet over medium heat. Cook rolls in oil 5 to 10 minutes, turning occasionally, until light brown. Add water. Cover and simmer about 10 minutes or until juices run clear.
4 thin slices fully cooked ham or prosciutto
4 thin slices of Swiss cheese
1/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp pepper
1 egg, slightly beaten
1/2 cup dry bread crumbs
3 Tbs. vegetable oil
2 Tbs. water
Remove skin and bones from breasts. Flatten each breast to 1/4-inch thickness between plastic wrap or waxed paper. Place 1 slice of ham and 1 slice of cheese on each breast. Roll up carefully, beginning at narrow end. Secure with toothpicks or skewers. Mix flour, salt and pepper. Coat rolls with flour mixture. Dip rolls into egg and roll in bread crumbs.
Heat oil in skillet over medium heat. Cook rolls in oil 5 to 10 minutes, turning occasionally, until light brown. Add water. Cover and simmer about 10 minutes or until juices run clear.
