Grouse Cheese
A delightful twist on the classic Chicken Parmesan, this Grouse Cheese brings a rich, gamey flavor to the beloved dish. Perfect for showcasing your upland game harvest.
Equipment
- Frying Pan
- Oven
- Mixing bowls
- Meat Mallet
- Baking Tray
Ingredients
Grouse Parmesan
- 2 grouse breasts boneless and skinless
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs beaten
- 1/2 cup all-purpose flour
- 1 cup marinara sauce store-bought or homemade
- 1/2 cup mozzarella cheese shredded
- 1/2 cup Havarti cheese shredded
- 2 tbsp olive oil for frying
- salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Pound grouse breasts to an even thickness of about 1/2 inch. Season with salt and pepper.
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and grated Parmesan cheese.
- Dredge each grouse breast in flour, then dip into the beaten eggs, and finally coat with the panko-Parmesan mixture, pressing gently to adhere.
- In a frying pan, heat olive oil over medium-high heat. Fry the breaded grouse breasts until golden brown on both sides, about 3-4 minutes per side.
- Place the fried grouse breasts on a baking tray. Top each with marinara sauce, then sprinkle with shredded mozzarella and Havarti cheeses.
- Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from oven and let rest for 5 minutes before serving. Enjoy your Grouse Cheese with a side of pasta or salad.
Notes
This recipe adapts the classic Chicken Parmesan to use grouse, offering a richer flavor profile. Feel free to experiment with different cheeses or sauces to suit your taste.