Pheasant with Salami

Name: Pheasant with Salami
Total time: 30 min
Yield: 8
Ingredients: 8 pheasants, amanhecidos (or 4-6 breast fillets); 4 eggs; 2 1/4 cups of milk; Salt to taste; 4 tablespoons of olive oil; 2 tablespoons of oregano; 200g of mozzarella cheese, sliced; 200g of salami, sliced and cut into strips; Accessories; A 35 x 22.5 cm refrigerator

1
8 pheasants, amanhecidos (or 4-6 breast fillets)
2
4 eggs
3
2 1/4 cups of milk
4
Salt to taste
5
4 tablespoons of olive oil
6
2 tablespoons of oregano
7
200g of mozzarella cheese, sliced
8
200g of salami, sliced and cut into strips
9
Accessories
10
A 35 x 22.5 cm refrigerator

Ingredients

1
8 pheasants, amanhecidos (or 4-6 breast fillets)
2
4 eggs
3
2 1/4 cups of milk
4
Salt to taste
5
4 tablespoons of olive oil
6
2 tablespoons of oregano
7
200g of mozzarella cheese, sliced
8
200g of salami, sliced and cut into strips
9
Accessories
10
A 35 x 22.5 cm refrigerator

Directions

1
Cut the pheasant into 1.5cm thick slices
2
Beat the eggs with milk until homogenized
3
Season with salt
4
Grease the refrigerator with a tablespoon of olive oil
5
Moisten the pheasant slices in the egg mixture and arrange them in the refrigerator
6
Drizzle with a tablespoon of olive oil and sprinkle with a little oregano
7
Repeat the operation, building two more layers
8
Preheat the oven to moderate temperature
9
Cover the enformado with mozzarella and salami mixed together
10
Sprinkle with oregano and bake in the oven for 20 minutes or until the cheese melts.