Wild Pheasant Schnitzels with Garlic & Herb Chips

Cooking time
Serves2 people
Wild Pheasant Schnitzels with Garlic & Herb Chips

Take a walk on the wild side with this twist on a classic. Wild pheasant breasts are pan-fried in a crispy breadcrumb coating, and served with garlic and herb chips and a fresh salad on the side.

1 rating
layout 1 comment


  • 2 large potatoes
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 2 wild pheasant breasts
  • 2 tbsp plain flour
  • 1 egg
  • 50g breadcrumbs
  • 1 red onion
  • 1 lemon
  • 1 garlic clove
  • A handful of flat leaf parsley
  • 1 tbsp thyme oil
  • 1 tbsp capers
  • 50g watercress

Prep: 20 mins | Cook: 40 mins

Buy the ingredients to start making your own
Add Ingredients To Basket


1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and cut them into chips as thick as your little finger. Scatter the chips into a large roasting tin and toss with 1 tbsp olive oil and a pinch of salt and pepper. Slide the chips into the oven and roast for 35-40 mins, turning halfway, till golden and crisp.
2. Meanwhile, place the pheasant breasts between 2 sheets of baking paper. Bash with a rolling pin, meat mallet or a pestle till they're about 1cm thick.
3. Tip 2 tbsp flour onto a plate and mix with a good pinch of salt and pepper. Beat the egg in a shallow bowl. Pour the breadcrumbs onto another plate. Dip the pheasant breasts in the flour, then the egg, then in the breadcrumbs to coat them. Set aside.
4. Peel and thinly slice the red onion and pop it into a into a salad bowl. Squeeze in the juice from half the lemon. Add a pinch of salt, scrunch together and set aside for 10 mins.
5. Peel and finely chop the garlic. Finely chop the parsley leaves and stalks.
6. When the chips have around 10 mins left to cook, pour 1 tbsp thyme oil into a frying pan and warm it on a medium-high heat. Add the breaded pheasant to the pan and fry for 3-4 mins on each side, till golden and crispy. Pop the schnitzels onto a couple of plates and top with 1 tbsp capers.
7. Add the garlic and parsley to the chips and toss together. Fold the watercress into the lemony red onion. Serve the pheasant schnitzels with the herby chips, watercress salad and wedges of lemon on the side.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop




A very nice weekend treat! I had a general side salad (don't like watercress) and the quick-pickled onion was a good addition. The pheasant schnitzel were great and felt indulgent and the chips worked out nicely (and very garlicky). Only complaint is the washing up - defintitely more of a once-in-a-while weekend treat and not just because of the pheasant....