Fast and easy, a firm favourite for a snack and children’s meal
Prep: 10 mins
Cook: 3 mins
Ready in: 13 mins
- Line one or two large baking sheets with baking parchment. Cut the pheasant fillets lengthways into thin strips. In a bowl, beat the egg with 1 tbsp olive oil, 1 tbsp milk and seasoning.
- Add the pheasant strips and mix well. Mix the Panko Breadcrumbs with the herbs and seasoning on a large plate or tray. Roll the pheasant strips in the crumbs, coating them evenly, then place them on the parchment-covered baking sheet, heat oil for deep-frying to 190°C and fry the pheasant strips in batches, allowing 2-3 minutes or until they are crisp and golden
- Serve with Dijon and parsley Mayo Dip.