2 pheasant breasts
2 eggs, beaten
1 1/2 cups fine breadcrumbs
1/4 lb. butter or margarine
Remove breasts from pheasant; skin and slice each breast into 4 1/2-inch thick pieces. Place each slice between double folds of waxed paper and gently flatten with wooden mallet or side of meat cleaver.
Season beaten eggs liberally with salt and pepper; dip each meat slice into eggs and then roll in breadcrumbs. Don't use too much egg or you'll overwhelm flavor of pheasant. Separate each layer of meat with waxed paper and place in refrigerator for 2 hours.
Melt butter; sauté chilled slices of meat 1 minute on each side. Do not overcook. Meat should be golden and juicy. Serve with or without lemon juice squeezed over meat.