Thank you to our good friends Danny and Leslie for sharing their ‘Secret’ Parmesan Chukar recipe. What I enjoy about this recipe as well as several of the other Big Game Recipes is that they are all flexible for other substitute game birds and game meats!
- Chukar breasts
- 3 eggs
- 3 green onions
- 2 cloves garlic
- 3-5 cloves
- Parmesan cheese
- Bread crumbs
- 2 tablespoons olive oil
- 2 tablespoons butter
Use skinless chukar breast (could substitute with chicken breast, pheasant or quail but we always have chukar in our freezer.)
Beat about 3 eggs. Add 2-3 sliced green onions. Toss in a couple of whole cloves. Add 1-2 cloves of minced fresh garlic. Marinate in egg mixture for at least 24 hours.
Pound breast meat lightly with a meat mallet.
Pull chukar from egg mixture then roll in fresh grated parmesan. (Could substitute with the canned stuff if that’s all you’ve got.) From parmesan, then roll in dried bread crumbs.
Heat skillet to medium heat. Add 2 tablespoons olive oil and 2 tablespoons butter to heated skillet. Add the chukar to the pan. Meat should sizzle lightly when added to the skillet. Sauté a couple of minutes on each side till golden.
You want it crispy and golden on the outside but still tender and dry on the inside so be careful not to overcook.