Here's one of my fav's that is a little different than the more common cream recipes (but probably not any more healthy).
Cut each breast into 4 or 5 chunks. Thicker part of the breast smaller chunks, thinner a little bigger.
Mix equal portions of flour and grated (not shaker) parmesian in a bowl, and add whatever seasonings you like (e.g. celery salt, season all, white pepper, etc).
Dip the chunks into an egg wash and then press both sides into the flour/parm/seasoning bowl. Put the chunks on a cookie sheet until you've prepped all the chunks (too much delay in processing each piece to do it on the fly).
Melt butta' in an electric fry pan on about 350-400. Fill frypan with chunks and sear for 5 mins. Flip chunks, and immediately turn down heat to "simmer" for 15 minutes. The retained heat will sear the other side, and then slow cook thereafter.
At the end you have crispy/cheezy on the outside and very moist on the inside pheasant nuggets. Makes a great meal with a batch of wild rice and some corn bread.
Cut each breast into 4 or 5 chunks. Thicker part of the breast smaller chunks, thinner a little bigger.
Mix equal portions of flour and grated (not shaker) parmesian in a bowl, and add whatever seasonings you like (e.g. celery salt, season all, white pepper, etc).
Dip the chunks into an egg wash and then press both sides into the flour/parm/seasoning bowl. Put the chunks on a cookie sheet until you've prepped all the chunks (too much delay in processing each piece to do it on the fly).
Melt butta' in an electric fry pan on about 350-400. Fill frypan with chunks and sear for 5 mins. Flip chunks, and immediately turn down heat to "simmer" for 15 minutes. The retained heat will sear the other side, and then slow cook thereafter.
At the end you have crispy/cheezy on the outside and very moist on the inside pheasant nuggets. Makes a great meal with a batch of wild rice and some corn bread.
