PHEASANT PARMESAN A LA CARL BEIER
6-8 Pheasant breasts
Milk to cover
Olive oil to cover frying pan
1-2 pkgs shredded 6 Italian Cheeses
Spaghetti, noodles or other pasta
Shredded Parmesan Cheese
Pat breasts on paper towel. Pound flat with meat hammer (small raised side) with membrane up. Wisk 3 eggs, nature seasoning and milk in bowl. Marinate pounded breast for 2-4 hours. Dredge breast in Italian bread crumbs and fry in olive oil till golden brown both sides. Place in deep oven pan. Pour large bottle Ragu or favorite spaghetti sauce over breasts. Put 1-2 packages of shredded 6 cheese Italian to cover well, cook in oven at 275 deg. for 45 min. Medium broil when done to brown cheese. Place over pasta on plate sprinkle with fresh or dried parsley and shredded Parmesan cheese.