Pheasant Parmesan Summer Salad
This sweet and savory salad will help you beat the heat or summon those warm summer months
Ingredients
- 2 pheasant breasts skinless and tenderized
- Kosher salt
- Black pepper Freshly cracked
- Avocado oil and olive oil in a 50/50 blend
- 1 cup Panko bread crumbs
- 1 cup Parmesan cheese grated
- 1 tbsp fresh oregano finely minced
- 1 tsp fresh thyme finely minced
- ½ tso fresh sage finely minced
- 2 egg whites
- Baby arugula
- 4 oz mozzarella pearls
- 8 oz cherry tomatoes halved
- ¼ cup fresh basil cut chiffonade
Vinaigrette
- ½ cup molasses
- ¼ cup balsamic vinegar
- ¼ cup Morello tart cherry preserves or similar
Instructions
- A couple of hours before cooking, use a meat mallet to tenderize and flatten the skinless pheasant breasts. Lightly dust them with kosher salt and freshly cracked black pepper.
- To make the vinaigrette, add all the ingredients to a medium saucepan and heat them on low, stirring occasionally, until fully blended. Turn off the heat, and when able, place it in the fridge to cool.
- Mix the panko, grated parmesan, and fresh spices in a mixing bowl. In a separate bowl, add only the egg white from two eggs. Mix the whites with a fork to break them up.
- To cook pheasant, add a blend of avocado and olive oil to a large skillet and turn the burner to medium. Once the oil is at 400 F (use either a cooking thermometer or a surface thermometer to check), place the breasts in a mixing bowl with the panko, parmesan, and spices, then put them in the egg wash, then one more time through panko, parmesan, and spices. Add the breasts to the skillet and fry.
- Flip once the undersides are brown and crispy. Remove the breasts once both sides are brown and crispy, and set them on a grate so the oil can drip off. Pat the tops dry with a paper towel to absorb the leftover oil.
- Let the pheasant rest while you cut cherry tomatoes in half. To cut basil chiffonade, roll leaves lengthwise, like a cigar, and make perpendicular cuts in thin strips. Assemble both salads with arugula, add the tomato halves, and then the mozzarella pearls.
- When ready to serve, thinly slice the pheasant and add it to the salad. Drizzle over the vinaigrette or serve it on the side.
Nutrition
Calories: 1042kcalCarbohydrates: 127gProtein: 63gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 151mgSodium: 1622mgPotassium: 2176mgFiber: 3gSugar: 94gVitamin A: 1568IUVitamin C: 33mgCalcium: 1153mgIron: 8mg
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