Ingredients

• 4 pheasant breast fillets
• 75g/2½oz plain flour
• 3 free-range eggs
• lightly beaten
• 125g/4½oz fresh breadcrumbs
• 2 tbsp rapeseed oil
• 75g/2½oz unsalted butter
• vegetable oil
• for deep frying
• 2 large floury potatoes
• peeled and cut into 1cm/½in thick chips
• 4 pheasant or duck eggs
• 8 anchovy fillets
• 1 tsp capers
• sea salt and freshly ground black pepper

Directions

• Place each pheasant breast between two sheets of cling film and
• using a meat mallet or a rolling pin
• flatten them to about 1cm/½in thick. Discard the cling film.
• Tip the flour
• beaten eggs and breadcrumbs into separate shallow dishes. Dredge the pheasant breasts in flour
• then egg and finally the breadcrumbs
• tossing to coat thoroughly.
• Heat a non-stick frying pan over a medium heat. Add a little oil and butter and fry the pheasant breasts on each side until golden-brown and just cooked through (you may need to do this in batches).
• Meanwhile
• fill a deep-fat fryer with vegetable oil and heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Add the chips to the fryer and cook for 6-8 minutes
• or until golden-brown. Transfer to kitchen paper to drain. Season with salt
• to taste
• and keep warm until ready to serve.
• In a separate frying pan
• heat a little oil and butter and fry the eggs until cooked to your liking. Season the eggs with salt and pepper.
• To serve
• put the pheasant breasts on serving plates and top each one with a fried egg. Place the anchovies and capers on top of the egg and serve the chips alongside.