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.
https://www.pfcalgary.ca/wp-content/uploads/2018/01/JaegerWine5.jpg 378 1140 Jane Bailey http://www.pfcalgary.ca/wp-content/uploads/2021/12/PFCanada1-CALGARY-CHAPTER-300x164.png Jane Bailey2018-01-15 14:52:052018-01-18 17:02:27Partridge Jaeger Schnitzel