Crispy Breaded Pheasant Nuggets Recipe

Ingredients

• 2.5 cups Italian-style panko bread crumbs
• 0.5 cup grated Parmesan cheese
• 1 tablespoon dried parsley
• 2 teaspoons salt
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon dry mustard powder
• 0.75 cup butter
• 2 cloves garlic, minced
• 6 skinless, boneless pheasant breast halves, cut into chunks

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C) for even baking.
2. In a mixing bowl, combine panko bread crumbs, Parmesan cheese, parsley, salt, black pepper, and mustard powder. Mix well to ensure all ingredients are evenly distributed.
3. Melt butter with garlic in a skillet over low heat, stirring occasionally, until fragrant and infused with garlic flavor, about 5 minutes. Transfer the garlic butter to a mixing bowl. Dip each pheasant nugget into the melted butter, then coat thoroughly with the panko mixture. Arrange the breaded nuggets in a single layer on an ungreased baking sheet; sprinkle any remaining panko mixture evenly over the nuggets.
4. Bake in the preheated oven until the pheasant nuggets are cooked through and no longer pink inside, approximately 45 minutes. Serve immediately and enjoy!

Nutrition

• Calories: 1017 kcal
• Fat Content: 58 g
• Fiber Content: 0 g
• Sugar Content: 0 g
• Sodium Content: 2728 mg
• Protein Content: 76 g
• Cholesterol Content: 259 mg
• Carbohydrate Content: 46 g
• Saturated Fat Content: 27 g
• Unsaturated Fat Content: 0 g