This is a dish that is sure to be a hit with the whole family providing they like Italian. It is baked spaghetti with pheasant cutlets breaded with Italian bread crumbs, all smothered with mozzarella cheese. The key to this recipe is the sauce. I used what I had in the pantry, much like the situation you might find yourself in at your cabin. If you use a prepared spaghetti sauce you can eliminate the spices and tomato sauce, otherwise season the sauce to taste. This dish definitely calls for a Chianti.
2 pheasant breasts separated then sliced in half to make eight cutlets. (Figure two cutlets per person).
Small box of spaghetti
1- 16 oz. can of tomato sauce.
1/2 cup of flour.
1 cup Italian bread crumbs.
Salt & pepper
1 tsp oregano.
1 tsp basil.
1 tsp garlic powder. (optional)
1 tbsp. sugar.
6 slices of mozzarella cheese.
Cover the cutlets in plastic wrap and pound them with a mallet to make them thin. Heat the olive oil in a large skillet. Dip the cutlets into the flour, egg and last, the bread crumbs and brown them in the skillet.
Allow 2-3 minutes on each side, taking care not to burn the cutlets. When done, set aside. Heat the tomato sauce in a pan and add the oregano, garlic powder and basil. Add the sugar and let simmer. (sugar cuts down the acid in the tomatoes.) Boil spaghetti two minutes less than normal and drain.
In a baking dish, place the cutlets on top of the spaghetti noodles and cover with sauce. Bake for 15 minutes at 350 then remove and cover with mozzarella cheese and return to oven until the cheese completely melts. Remove and let stand for a few minutes before serving.
Serve with a vegetable such as asparagus.