Crispy Pheasant Schnitzel Recipe | Valentine Warner

Ingredients

• 1 Whole Wild Pheasant
• 3 tbsp plain flour
• 1 tsp flaked sea salt
• a generous grind of black pepper
• 4 medium eggs
• 2 tsp Dijon mustard
• 100g panko breadcrumbs
• 2 tbsp olive oil
• 75g salted butter
• 2 tbsp baby capers, rinsed and well dried
• 2 large garlic cloves, peeled and very finely chopped
• 6 salted anchovies in oil
• zest of half a small unwaxed lemon
• juice of half a small unwaxed lemon
• 6 thin slices of pickled walnut
• 2 tbsp chopped fresh parsley