2 Hungarian partridge – skinless breasts
1 c breadcrumbs
1 c sliced mushroom
1 can of mushroom gravy
2 eggs
1/4 c flour
¼ c butter
1 tsp Salt
1 tsp Pepper

Wash partridge breasts in cold water and towel dry. Place shiny side down and pound breast with meat mallet. Add salt and pepper to breast to taste. Roll breasts in flour. Beat eggs in a bowl and dredge the floured breasts in the egg wash and roll in breadcrumbs. Set aside on a plate. In a frying pan melt butter and fry mushrooms and remove. Add more butter (lots) and fry partridge breasts about 4-5 mins per side until golden brown. Garnish with warm mushrooms. Heat gravy and serve. Top fried breast fillet with mushrooms and gravy to taste.