Pheasant Milanese with Parmesan spiral potatoes Serves 4
Hammer the pheasant breasts into thin pieces, one at a time, beneath clingfilm. Put the flour, beaten egg and breadcrumbs on separate deep plates and season all three well. Dip each breast in the flour, followed by the egg and then the breadcrumbs. Place the crumbed pheasant pieces on a plate, cover and keep in the fridge until ready to cook.
Preheat your oven to 200˚C/400˚f/gas mark 6. Peel the potatoes and stick a skewer through one, lengthways. Using a small, sharp knife, cut the potato into a spiral, from one end to the other, push off the skewer and onto a greaseproof-paper-lined roasting tray. Repeat with the remaining potatoes. Melt the butter in a microwave and crush the cloves of garlic into it, mix well and brush over each potato using a pastry brush. Sprinkle the spirals with Parmesan, ensuring it gets between all the layers, and bake for about 35–40 minutes or until crispy.
Fry the pheasant breasts in generous amounts of butter and oil, browning gently all over and wiping the pan out with kitchen paper between each Milanese to ensure perfect results. As each one is cooked, place on kitchen paper. Serve with the Parmesan spirals and watercress dressed with lemon juice, plus a few wedges of lemon at the table for squeezing over the pheasant.