Ingredients
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4 pheasant breasts
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Black pepper
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4 – 6 fresh sage leaves, finely chopped,
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100g grated Parmesan
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8 slices prosciutto crudo or air dried ham
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Good olive oil
Method
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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.
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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.
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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.
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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.
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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