2 pheasant breasts (pounded to 1/2''-3/4'') 1/4 cup of milk 1 egg, slightly beaten 1/2 cup of all purp. flour 1/2 cup of crushed cornflakes 1/2 teaspoon of salt 1/4 teaspoon of black pepper 6 tablespoons of butter 1 teaspoon of fresh minced garlic 2 tablespoons of lemon juice 1 tablespoon of capers 1 cup of green onions, sliced 1'' 1 cup of sliced mushrooms Combine milk and egg in a small bowl, then combine flour and crushed cornflakes, salt & pepper in a seperate bowl. Dip the pheasant in the milk mixture then flour mixture turning and pressing firmly to coat evenly. Melt 4 tablespoons of butter in a large skillet over med-high heat, then add the garlic and pheasant. Cook turning occasionally until both sides are golden brown and meat is cooked thoroughly, then set aside and keep warm. In same pan, add remaining 2 tablespoons of butter and melt, scraping the little bits off the bottom of the pan. Add the lemon juice and capers, then the onions and mushrooms and cook until vegetables are done (about 6-8 minutes). Spoon over pheasant and garnish with lemon wedges and fresh parsley.