- 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
- 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.