Pheasant Cordon Bleu with Le Gruyère by Bob Carruthers at West London College
Lincolnshire Game pheasant cordon bleu with oozy world-award-winning Le Gruyère by Bob Carruthers at West London College.
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Cooking tools:
- Rolling pin
- Deep fryer
- Plastic wrap
- Plate
- Dish
- Tray
- Fork
Ingredients
- 2 pheasant breasts
- 2 slices of Le Gruyère cheese
- 2 slices of Parma ham
- 3tbsp plain flour
- 1 large egg
- Pinch of salt
- Dash of milk
- 50g Panko breadcrumbs
- Vegetable oil, for deep-frying
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