I discovered a veal recipe online that I thought might work with pheasant breasts. It did in fact work wonderfully well. It would probably work just as well with boneless chicken breasts. The veal will only happen after we win Powerball.
The olives are an important and tasty part of the flavor signature. The tomatoes and mozzarella make it look great. The recipe is very suitable for company, delivering both great taste and eye appeal. And it’s lean!
Pounding the breasts to uniform size is a good idea. I did that after the brining. I dissolved ¼ cup kosher salt in a quart of water. I laid the breasts in a Pyrex bowl, covered with brine, covered the bowl, and chilled 12 hours overnight in the fridge. Otherwise, there’s nothing to it.
You can find all the details here.
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