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Pheasant schnitzel with beurre blanc sauce on a floral plate

Pheasant Schnitzel with Lemon Beurre Blanc Caper Sauce

Jack Hennessy
Celebrate Oktoberfest with this German and Austrian classic recipe with your pheasant meat.
4.67 from 3 votes
Prep Time 5 mins
Cook Time 30 mins
Course Main Course
Cuisine German
Servings 2
Calories 900 kcal

Ingredients
  

For the Schnitzel

  • 4 skinless pheasant breasts, flattened to approximately 1/4-inch thick
  • 2 eggs, beaten
  • 2 cups flour
  • 2-3 cups Panko bread crumbs
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 2 cups clarified butter for frying (may need cooking oil as backup, too)

Beurre blanc

  • ¼ cup white wine
  • 2 tbsp white wine vinegar
  • 2 tbsp finely chopped shallots
  • 1 tbsp freshly minced garlic
  • cup heavy cream
  • ½ tsp salt
  • ½ tsp white pepper
  • 1 cup unsalted butter, cut into tablespoon-size pieces
  • ¼ lemon, juiced
  • oz non-pareil capers

Instructions
 

  • To make beurre blanc, add finely chopped shallots to medium saucepan with 1/2 tablespoon unsalted butter, then lightly salt and pepper and heat on medium-low.
  • Once shallots are slightly soft, add finely minced garlic and once aroma releases (1 minute or so), add wine and white-wine vinegar. Raise heat to medium and allow to simmer.
  • Once liquids are reduced by half, add cream, lemon juice, salt, and white pepper; and again reduce by half.
  • Remove saucepan from heat and whisk in unsalted butter 1 tablespoon at a time until melted. Continue until 2 sticks are added and melted. Set saucepan aside, off heat.
  • Tenderize pheasant breasts with meat mallet and flatten to 1/4 inch depth.
  • Beat two eggs in a bowl. Place flour (with salt and pepper) in another bowl. Place Panko bread crumbs in a third bowl (three-stage process prior to frying).
  • In a deep skillet, add a thin layer (approximately 1/4 inch) of clarified butter OR cooking oil with a couple tablespoons of butter. Heat on medium to 375-400 degrees Fahrenheit.
  • For each pheasant breast, dip each side in egg wash then in flour. Shake off excess flour, then coat in Panko and add to skillet (do NOT add before butter or oil/butter reaches near 400). Fry to golden crisp then flip, repeating on other side. Place on napkin-covered plate until ready to serve.
  • Right before serving, pour sauce through a sieve into a medium bowl. Press shallots and minced garlic against sieve and discard after all sauce has been through sieve. Add back to saucepan.
  • Add capers to beurre blanc. To serve, add fried pheasant breasts to plate and top with beurre blanc (now containing capers).

Nutrition

Calories: 900kcal
Keyword Oktoberfest, Schnitzel
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