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Ingredients1 h 5 m servings 1017 cals
Original recipe yields 4 servings
- Preheat an oven to 350 degrees F (175 degrees C). Combine the panko, Parmesan cheese, parsley, salt, black pepper, and mustard powder in a bowl until evenly combined.
- Melt the butter with the garlic in a skillet over low heat. Once melted, cook and stir the garlic for 5 minutes to flavor the butter. Pour into a mixing bowl once melted. Dip the pheasant pieces into the melted butter, then press into the panko crumbs. Place onto an ungreased baking sheet in a single layer. Sprinkle the remaining panko crumbs over the pheasant nuggets.
- Bake in the preheated oven until the pheasant pieces are no longer pink in the center, about 45 minutes.
- Editor's Note
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Per Serving: 1017 calories; 57.7 g fat; 46.4 g carbohydrates; 76.1 g protein; 259 mg cholesterol; 2728 mg sodium. Full nutrition
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