James Martin pheasant schnitzel with beetroot and hazelnuts recipe

James Martin served up a tasty pheasant schnitzel with beetroot, Brussels sprout, and hazelnuts on Saturday Mornings with James Martin.

The ingredients are: 2 pheasant breasts, skin removed and split in half lengthways, 3 eggs beaten, 100g plain flour, Salt and pepper, 50g panko breadcrumbs and 150g butter.

For the salad: 1 clove garlic, peeled and crushed, 200g Brussels sprout tops, 1 small bunch tarragon, chopped, 100g cooked beetroots, diced, 1 small bunch chives, chopped, 50g hazelnuts, chopped, 1 lemon, juice only, 15ml olive oil and 1 tsp Dijon mustard.

See more recipes form James in his book titled: Home Comforts, available from Amazon now.

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