Preheat the oven to 325 degrees.
Using a meat mallet gently pound each chukar breast 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 eggs plus 1 tablespoon of water.
Heat a skillet over medium-low heat and add the oil. Working in batches, dredge the chukar breasts in flour, dip in egg wash, dip in flour, dip in egg wash and then press firmly into the seasoned breadcrumbs. Add each breast to the skillet and brown on each side until golden, about 1 minute per side. You may have to do this in batches. Place the golden breasts into a glass baking dish and cover tightly with foil. Bake for 30 minutes.
Drain the oil from the skillet and re-heat over medium-low heat. Add the butter, oil, mushrooms, onions and red bell pepper cooking until the onions soften, about 10 minutes. Remove and set aside.