Pheasant Katsu and Macaroni Salad
Transport yourself to Hawai'i with this delicious dish!
Servings: 4 people
Ingredients
Pheasant Katsu Ingredients:
- 4 pheasant breasts skinless
- vegetable oil enough to fry ¼ inch deep
- 2 large eggs
- 2 T water
- ¾ C flour
- 1.5 C panko
- 1/4 tsp salt separated into 1/8 tsp
Macaroni Salad Ingredients:
- 16 oz elbow macaroni cooked according to box instructions
- 1 yellow onion
- 15 fl oz jar of Hellman’s mayo* getting this size is important
- 1 C matchstick carrots
- 2 T half & half
- ½ tsp salt
- ½ tsp white pepper
- ½ tsp sugar
- 2 tsp white vinegar
Serve with:
- Rice
- Tonkatsu Sauce
Instructions
Macaroni Salad Directions:
- If you haven’t already, cook the macaroni according to the package instructions
- In a food processor, finely mince the onion. Add ½ C of Hellman’s mayo and process until a little frothy and fully incorporated.
- Add matchstick carrots and pulse 10 times. We are looking for the carrots to be a little more bite sized, but not minced/pureed.
- Drain the macaroni when it is done and set in a large bowl.
- Add the food processed ingredients to the macaroni.
- Add the remaining mayo but keep the container. Do not throw it away yet.
- Mix the mayo, food processed ingredients and macaroni.
- Add the half & half to the empty mayo jar and shake it up. This will add additional creaminess and flavor to the half & half.
- Add the half & half mixture to the bowl and stir to combine.
- Add salt, pepper, sugar, and white vinegar.
- Stir well to combine.
- Refrigerate at least until chilled, preferably overnight.
- Enjoy!
Pheasant Katsu Directions:
- Carefully tenderize pheasant breasts so they are all the same thickness (~1/4 to ½ inch). I do this by placing a breast on a cutting board, covering it with saran wrap and lightly hitting it with a meat tenderizer. Light hits go a long way.
- In a shallow dish, combine your eggs with the water.
- In another shallow dish, combine your flour with 1/8 tsp of salt. Mix.
- In a final shallow dish, combine your panko with 1/8 tsp of salt. Mix.
- In a frying pan, heat ¼ inch of vegetable oil on medium-high heat.
- While that heats, dredge your pheasant in flour mixture, lightly shaking off any excess flour.
- Next, place the pheasant in the egg mixture. Make sure it is coated and then allow any excess to drip off.
- Finally, coat the pheasant in panko generously. You may have to press it on to get it to stick to the egg/flour mixture. The more that sticks, the better the golden crust at the end.
- Transfer to a wax paper lined plate and repeat with the remaining pheasant.
- Once oil is hot, fry the pheasant 2-3 minutes per side or until golden brown/done. The breasts are so thin, that once golden they should be cooked through.
- Once cooked, place on a paper towel lined plate, so that the excess oil will be soaked up.
- Serve with macaroni salad, rice, and Tonkatsu Sauce! Enjoy!
Notes
*Hellman's is important in order to get the correct flavor. It is important to get a 15 fl oz jar as it will be used to shake the half and half in.
Also, the macaroni salad makes about 8-10 servings.