FHC Panko Pheasant

     1 pheasant cut up and washed
     1 egg white mixed with water
     Coating mix: mix together flour, panko bread crumbs, grated
     parmesan cheese, salt and pepper
     Canola oil

     To cook:

     Heat oil in heavy sauté pan.  Coat legs in mix and sauté for 10 minutes
     per side.  After 20 minutes, coat breasts and cook for about 12 minutes.
     Take out and serve.

     There will be enough scrapings in the pan to make a gravy if you wish.

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