  Pheasant Supreme1/2 cup all-purpose flour1/2 teaspoon salt 1/2 teaspoon pepper 1/2 to 1 lb. boneless skinless pheasant breast and thigh or substitute, cut into 3 x 1-inch strips 2 eggs 3 tablespoons Dijon mustard 1/2 cup unseasoned dry bread crumbs 3 tablespoons olive oil In large plastic food-storage bag, combine flour salt and pepper Add pheasant strips. Shake to coat. In shallow dish, lightly beat eggs and mustard. Place bread crumbs on sheet of wax paper. Dip pheasant strips first in egg mixture and then dredge in bread crumbs to coat. In 10-inch nonstick skillet, heat oil over medium heat Add pheasant strips. Cook for 3 to 5 minutes, or until meat is golden brown, turning over once. Serve with sweet and sour sauce, barbecue sauce or honey-mustard sauce, if desired. 6 to 8 servings |