Swan Cutlets and Gravy
Fork tender swan cutlets and gravy. A rare and delicious delicacy that deserves the best!
Servings: 4
Ingredients
- 1 boneless swan breast, sliced into 1/2" thick cutlets, about 10
- 3/4 cup plain breadcrumbs
- 1/2 cup flour
- 1 egg + 1 tbsp water
- 1 tsp granulated garlic powder
- 1 tsp dried parsley
- 1 tsp kosher salt
- 1 tsp black pepper
- 3/4 cup olive oil
Gravy Ingredients
- 1 cup mushrooms, sliced
- 1 medium onion, cut into ringlets
- 1/3 red bell pepper, cut into long thin strips
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 3 tbsp flour
- 2 cups chicken or vegetable broth
Instructions
- Preheat the oven to 325 degrees.
- Using a sharp knife, cut one swan breast into 10 pieces roughly 1/2 inch thick. Using a meat mallet pound and tenderize each cutlet to be about 1/4 inch thick.
- In a bowl. combine the breadcrumbs and spices and set aside. Add the flour to a plate and set aside. In a bowl, beat the egg plus 1 tablespoon of water.
- Heat a skillet over medium-low heat and add the oil. Working in batches, dredge the swan cutlets in flour, dip in egg wash and then press firmly into the seasoned breadcrumbs. Add each cutlet to the skillet and brown on each side until golden, about 1 minute per side. Place the browned cutlets into a glass baking dish and cover tightly with foil. Bake for 45 minutes.
- Drain the oil from the skillet and re-heat over medium heat. Add the butter, oil, mushrooms, onions and red bell pepper cooking until the onions soften, about 10 minutes. Sprinkle the veges with the flour stirring to coat. Add the broth and continue to stir until the gravy thickens, about 5 minutes. Season with a pinch of salt and reduce the heat to low.
- Slice the swan cutlets and serve with gravy and a side of steamed rice.
Notes
NOTE: If cooking two swan breasts, simply double the ingredients for the breading. Increase the baking time to 60 minutes.