What you need.
One pheasant breast – sliced thin
Quarter cup Italian style bread crumbs
Quarter cup unbleached flour (you can use white)
One teaspoon garlic powder
Half teaspoon salt
Half teaspoon black pepper
Half pint to a pint of butter milk
One bunch chopped romaine lettuce
Honey-Dijon salad dressing
Grated Romano cheese
Four halved peaches
Sixteen cherry tomatoes
What you do.
Soak the sliced pheasant in the buttermilk for thirty minutes. Put the bread crumbs, flour, garlic powder, salt and black pepper in a zip lock bag and mix together well. Next coat the pheasant pieces well and fry in two tablespoons of olive oil. Turn and cook each side until golden in color. It should not take more than two minutes on each side. Do not overcook.
On four large salad plates divide the lettuce into four equal parts. Arrange the tomatoes over each plate and then add the equally portioned pheasant over the top of each . Now drizzle the dressing over the top and sprinkle lightly with the cheese. Finally garnish each bowl with a peach half.