Ingredients
4
4 servings
- •1 cup milk
- •1 ½ tablespoons distilled white vinegar
- •2 pheasant breast halves, thinly sliced
- •1 cup finely crushed saltine cracker crumbs
- •1 cup canola oil for frying
Instructions
- In a shallow bowl, mix the milk and vinegar. Dip the pheasant slices in the milk and vinegar mixture, then press both side in the cracker crumbs to coat.
- Heat the oil in a skillet over medium-high heat. Cook the pheasant in the hot oil about 5 minutes on each side, or until golden brown. Drain on paper towels.
Nutritional Facts
Per 4 servings
- Calories: 275
- Carbohydrate: 15g
- Fat: 12g
- Fiber: 1g
- Protein: 26g
- Sugar: 3g
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