Wild fowl breast
Flour, 2 beaten eggs. For coating, 1/3 cup bread or cracker crumbs, 1/3 cup Parmesan cheese, 1/3 cup nuts-peanuts, almonds, whatever your desire, parsley. Olive oil (not extra virgin) burns to easy.
Remove fillet from breast and consider it prepared, then prepare breast by beating with rolling pin until 1/4 in thick. Cut into manageable pieces and along with fillet dip into flour, then egg, and then into coating. Fry until done and then salt and pepper.
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