• 4 Ruffed Grouse Breasts, butterflied (can substitute with just about any upland game bird breast)

The Egg Wash

• 1 egg
• ½ whole milk or cream

The Breadcrumbs

• 1 cup Italian style breadcrumbs
• ¼ cup flour
• 1 tbsp. onion powder
• 1 tbsp. dried parsley (can use fresh)
• ½ tbsp. garlic powder
• kosher salt to taste

• In a frying pan add olive oil to make about a ¼” deep in the whole pan and set heat to a low setting.
• In a bowl, beat together the egg and milk until consistent.
• In another bowl, mix the dry ingredients together.
• Lay plastic wrap over the grouse meat on a cutting board and pound with meat tenderizer or rolling pin. (Do not go to crazy here; you do not want them too thin like other Italian style breaded meats).
• Test the heat of the pan by dipping finger in water and flicking a a few drops into pan and see if it sizzles. Be careful to not overheat the olive oil.
• Dip a grouse slice in egg wash then coat with breadcrumb mix. I usually use a spoon to press the mix in well on both sides.
• Add slice to pan and repeat till all the meat is in the pan.
• Each piece should cook for about 2 mins per side. Do not be afraid to pull a piece and cut open and test. Since this is grouse and we are trying to not dry it out, timing may vary depending on stoves and pan heat distribution.
• Remove pieces onto a plate with either newspaper or paper towels to absorb excess oil.
• Serve over a salad or with some kind of side.