4 pheasant breasts
4 - 6 fresh sage leaves, finely chopped,
100g grated Parmesan
8 slices prosciutto crudo or air dried ham
Good olive oil.
Carefully score the underside of each pheasant breast in a criss-cross pattern. Lay the breasts side by side on a large chopping board . Season with pepper.
Combine sage and Parmesan and sprinkle evenly over the pheasant. Lay 2 slices of prosciutto on each breast, overlapping slightly and drizzle with olive oil.
Now cover the breasts and board with a layer of cling film and take a frying pan and whack them until they're about 1cm thick.
Heat a non stick frying pan on a medium heat and carefully transfer the breasts to it ham side down. Drizzle more olive oil over. Cook for 2 - 3 minutes on each side, giving an extra 30 seconds to ensure ham us crispy.
Serve with lemon wedges and crisp salad or new potatoes dressed with olive oil and mint.
This is so simple and easy: why not serve this for a last minute week day supper party for 4 when you have no time for elaborate preparations after work or even as a quick and delicious family supper when you would rather be playing games or watching Saturday TV!
Find more inspiration in our recipes section.
Image courtesy of Game to Eat