{"id":2361,"date":"2026-01-13T23:17:14","date_gmt":"2026-01-13T23:17:14","guid":{"rendered":"https:\/\/prisedujour.com\/?p=2361"},"modified":"2026-01-29T14:13:05","modified_gmt":"2026-01-29T14:13:05","slug":"the-most-delicious-grouse-parmigiana","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2026\/01\/13\/the-most-delicious-grouse-parmigiana\/","title":{"rendered":"La meilleure g\u00e9linotte (perdrix) parmigiana"},"content":{"rendered":"
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\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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The Most Delicious Grouse Parmigiana<\/h2><\/div>
<\/span>Servings<\/span>

2<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

30<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    4 grouse breasts<\/span><\/p><\/li>

  • <\/span>

    2\u00a0large\u00a0eggs<\/span><\/p><\/li>

  • <\/span>

    2\u00a0tablespoons\u00a0all-purpose flour, or more if needed<\/span><\/p><\/li>

  • <\/span>

    \u00be\u00a0cup\u00a0freshly grated Parmesan cheese, divided<\/span><\/p><\/li>

  • <\/span>

    1\u00a0cup\u00a0panko bread crumbs, or more as needed<\/span><\/p><\/li>

  • <\/span>

    \u00bd\u00a0cup\u00a0vegetable oil for frying, or as needed<\/span><\/p><\/li>

  • <\/span>

    \u00bd\u00a0cup\u00a0prepared tomato sauce<\/span><\/p><\/li>

  • <\/span>

    \u00bd\u00a0cup\u00a0fresh mozzarella, cut into small cubes<\/span><\/p><\/li>

  • <\/span>

    \u00bc\u00a0cup\u00a0chopped fresh basil (Optional)<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Place grouse breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet or rolling pin to an uniform thickness of 1\/2-inch.<\/li>
    • Season the grouse thoroughly with salt and pepper. Create a 3 station breading: 1) plain flour, 2) beaten eggs, 3) panko and 1\/2 cup of parmesan. Working one breast at the time, roll the breast in flour, coating all sides, and remove the excess. Dip the floured grouse in the egg to goat all sides. Remove the excess and roll in the panko mixture and reserve on a baking sheet. Repeat for each breast.<\/li>
    • Heat 1\/2 inch of vegetable oil in a large skillet over medium-high heat until it begins to shimmer. Cook the grouse in batches, so you do not overcrowd the pan, until golden, about 2 minutes per side.<\/li>
    • Transfer grouse to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each grouse breast with mozzarella cheese. Sprinkle remaining Parmesan over top.<\/li>
    • Turn the broiler of your oven on and cook the grouse until cheese is browned and bubbly, 2-3 minutes.\u00a0<\/li>
    • Serve with spaghetti and tomato sauce, Caesar salad, or your side of choice.<\/li><\/ul><\/div>
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      <\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\t
      • The grouse breasts can be replaced by grocery bought chicken breasts<\/li>
      • The grouse breasts can be replaced by turkey breasts or other white-fleshed game bird breasts. Simply make sure that the thickness and size of the breasts, after the mallet session, is 1\/2” thin and of reasonable portion.<\/li><\/ul>\n\t\t\t\t<\/div>