One of my favorite go-to dishes for chukar is this simple Parmesan recipe. Simply fry up each breast in a blend of breadcrumbs, parmesan cheese and herbs until lightly golden brown. Then bathe each one in your favorite marinara sauce and top off with more cheese. Serve with spaghetti noodles, creamy polenta or nothing at all.
Servings: 4
Ingredients
- 8 chukar breasts
- 3/4 cup plain breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/2 cup shaved parmesan cheese
- kosher salt
- black pepper, freshly ground
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp granulated garlic
- 1 egg
- 1 tbsp water
- 1/2 cup canola oil
- 24 oz marinara sauce
Instructions
- Remove breasts, wash under cold water and dry with a paper towel. On a clean surface, gently pound each breast with a meat mallet on both sides. Season the breasts with a pinch of salt and pepper and set aside.
- In a bowl, combine the breadcrumbs, grated parmesan cheese, oregano, basil and garlic powder. In a separate bowl, whisk the egg and water together.
- Heat a larges killet over medium heat and add the oil. Take each breast and dip in the egg wash and then firmly press both sides into the breadcrumbs. Carefully place the breasts into the oil and cook until golden brown, about 3-4 minutes per side. You may need to do this in batches. Set aside when done.
- Drain the oil and wipe the skillet clean. Heat the skillet over low heat and add the marinara sauce. Carefully set the breaded chukar breasts into the sauce and garnish each one with shaved parmesan cheese. Continue to cook for 15 minutes over low heat until done.
- Serve with a side of vegetables or pasta.
Notes
If you like a little added heat with every bite, add a few red pepper flakes. - Enjoy!
Tried this recipe?Let us know how it was!
I just cooked some chukars I shot Jan. 31st, the last day of the season here using this recipe. They were great! Easy to do too. As I side I had wild rice cooked in chicken stock instead of water. Real wild rice not that stuff in the package which is mostly long rice.