Pheasant fillet for Mediterranean motives

Pheasant breasts cook quickly, nuts give a special taste. The carcasses remaining after fillet removal are perfect for soup.

Ingredients

• 4 fillets from the breast of two pheasants;
• 2 raw eggs;
• 50 ml olive oil;
• 100 grams of mozzarella cheese;
• 50 grams of bread crumbs;
• 50 grams of flour;
• 50 grams of cedar kernels;
• ½ teaspoon dried basil;
• 1 sprig of fresh basil
• salt and black pepper.

Directions

1. Send the mozzarella to the freezer. Place one fillet on a kitchen board, cover with cling film and beat gently. Turn over and repeat the procedure. It is important to make the fillet as flat as possible, but not punch through. Correctly beaten fillet will become 2-2.5 times wider.
2. Whisk the eggs with the dried basil in a separate bowl. In a flat plate, combine flour, breadcrumbs and pine nuts, and season with salt and pepper.
3. Whisk the eggs with the dried basil in a separate bowl. In a flat plate, combine flour, breadcrumbs and pine nuts, and season with salt and pepper.
4. Cook the meat for 5 minutes on each side. When the fillets are golden brown, make a cut and make sure the meat is done. The thinner the breast is beaten off, the faster it will cook.
5. Transfer the finished fillet to kitchen paper to remove excess fat. Take out the mozzarella - after freezing a little, the soft cheese can be easily cut into slices. Place plastic cheese on each fillet and grill for a minute to melt the cheese, then garnish with a fresh basil inflorescence.
6. Serve pheasant meat with your favorite side dish, lettuce and tomato sauce. For savory pairings, try dipping the meat in balsamic vinegar.