The home of Shooting Times and Sporting Gun

Milanese pheasant


• pheasant breast • salt and pepper • paprika • egg • evaporated milk • Parmesan cheese • breadcrumbs • butter • garlic • lemon


1. Open the skinned pheasant breast out and place it between two sheets of greaseproof paper. Gently tap it and flatten it into a thin escalope of 8in to 10in across.
2. Remove one sheet of paper and season the meat well. Liberally sprinkle paprika on to the meat.
3. In a shallow dish, beat together an egg and two tablespoons of evaporated milk. In another shallow dish mix two large handfuls of breadcrumbs with 1oz of freshly grated Parmesan.
4. Heat a large frying pan, melt a knob of butter and add a slightly crushed whole peeled garlic clove.
5. Remove the meat from the paper, dip it first into the egg mixture, then into the cheese and breadcrumb mixture, and fry on a medium heat for about three minutes on each side. Serve with a salad and a squeeze of lemon juice.


Have both your egg and breadcrumb mixture right next to the frying pan. You do need to use evaporated milk, not fresh. The pheasant breast must be thin, so keep tapping the breast gently outwards and from the centre to make it into a large roundish shape. If it’s too thick it will not cook properly. You can fry it in butter with a splash of olive oil. One breast is sufficient for one person. If you have a few to cook, keep them warm in an oven while making the rest