Several pheasant breasts
3 beaten eggs
4 slices of bread for breadcrumbs
Blitz your slices of bread in a blender to make your breadcrumbs.
Place your breasts on a chopping board and whack them really hard with a rolling pin.
Cover them in flour, seasoned with salt, pepper.
Dip them in beaten egg and cover thoroughly in breadcrumbs.
In a deep frying pan, add about 2cm of vegetable boil and bring to a medium high heat.
Place your schnitzel in the pan and cook for two minutes, turn and cook for another two minutes until golden brown.
Remove from heat and serve with your sides.