- 2 1/2 cups Italian-style panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon dried parsley
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dry mustard powder
- 3/4 cup butter
- 2 cloves garlic, minced
- 6 skinless, boneless pheasant breast halves, cut into chunks
- Preheat an oven to 350 degrees F (175 degrees C). Combine the panko, Parmesan cheese, parsley, salt, black pepper, and mustard powder in a bowl until evenly combined.
- Melt the butter with the garlic in a skillet over low heat. Once melted, cook and stir the garlic for 5 minutes to flavor the butter. Pour into a mixing bowl once melted. Dip the pheasant pieces into the melted butter, then press into the panko crumbs. Place onto an ungreased baking sheet in a single layer. Sprinkle the remaining panko crumbs over the pheasant nuggets.
- Bake in the preheated oven until the pheasant pieces are no longer pink in the center, about 45 minutes.