Pheasant Parmesan with Chardonnay Sauce


  • 2 pheasant breasts and thighs
  • 1 egg
  • 1 1/2 tbs all-purpose flour
  • 1/2 c grated parmesan cheese
  • 1/4 c panko bread crumbs
  • 1/4 tsp garlic powder
  • 1/4 tsp oregano
  • 3 tbs extra virgin olive oil


  • 2 tbs butter
  • 2 medium shallots, minced
  • 2 garlic cloves
  • 1 3/4 c dry white wine
  • 3/4 c heavy whipping cream
  • 2 tbs vegetable broth
  • Salt and pepper

For the sauce:

  1. Melt the butter in a skillet over medium-high heat
  2. Add shallots and sauté until just beginning to brown (about 7 minutes)
  3. Mince garlic and once minced sprinkle with salt; use the side of a chef’s knife to spread into a paste
  4. Add garlic paste to skillet and stir until fragrant, about 30 seconds
  5. Add wine and use it to deglaze any fond built up on the bottom of the pan, bring to a simmer and reduce by half (about 10 – 12 minutes)
  6. Add heavy whipping cream and broth, return to simmer and reduce to 1 cups worth (about 10 minutes)
  7. Season with salt and pepper to taste

For the pheasant:

  1. Debone pheasant, specifically the breasts and thighs
  2. Wrap in plastic and pound with a meat tenderizer until the total thickness is approximately 1/4 inch
  3. In a pie tin, whisk egg and flour until smooth
  4. Combine parmesan, panko, garlic powder, and oregano in a separate pie tin
  5. Pat the pheasant cutlets dry, dip into the egg mixture, then into the parmesan coating all sides
  6. Heat oil in a 12 inch skillet over medium-high until shimmering
  7. Add breaded cutlets to pan and fry on each side, building a nice brown crust, flip after 2 – 3 minutes

The sauce usually has a longer cook time than the pheasant, so I typically start that first. Spread pheasant with sauce or serve on the side.

Using OpenStack Ansible to performance test rolling upgrades

Using OpenStack Ansible to performance test rolling upgrades

What you need to know about keystone's new default token format