Partridge cordon bleu

Yield: 4 servings

Measure Ingredient
1 \N Egg
½ cup Milk
1 cup Cornflake crumbs
1 teaspoon Parsley flakes
½ teaspoon Paprika
½ teaspoon Salt
½ teaspoon Pepper
8 \N Grouse breast filets
4 slices Ham
4 slices Swiss (or other) cheese
\N \N Oil for frying

1) Beat the egg and the milk in a small bowl. Combinr the cornflake crumbs, parsley flakes, paprika, salt and pepper in a bowl.

2) Rinse the filets and pat dry. Pound thin with a meat mallet. Place ham & cheese slices on 4 of the filets and top with the remaining filets sealing the edges... 3) Dip the filets in egg mixture and then coat well with the crumb mixture. Place on a plateand chill for AT LEAST 1 hour, then fry in «" of oil in a skillet over med. heat for 2 min on each side... 4) Serve with baked potato and your favorite veggie...

Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook Re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs, home of KookNet at (315) 786-1120

Similar recipes