Sautéed Pheasant Cutlets With Apple Cider Sauce

To make cutlets: Preheat oven to 200 degrees. Halve the breasts horizontally; save the little tenderloins for another dish. Spray each with nonstick cooking spray or olive oil spray on all sides. Place each breast half between 2 pieces of plastic wrap and lb. with a flat, heavy device (I use a little flat-bottomed skillet) until cutlets are 1/4 inch thick. Sprinkle with salt and pepper. Over medium-high heat, heat 2 Tbs. vegetable oil in a nonstick or well-seasoned cast-iron skillet. Cook half the cutlets until brown (2 minutes or so on one side), then flip and cook briefly until done (about 15 seconds). Place cutlets on an oven-safe plate, cover and place in oven to keep warm. Add remaining 2 Tbs. oil to the pan and cook the remaining cutlets. Add cutlets to the plate, Cover and return plate to the oven. To make Apple Cider Sauce: Use the same skillet. Turn off the burner, add olive oil and green onions and stir until soft, about 30 seconds. Put pan back on the burner on medium-high heat and add the cider, vinegar, parsley, garlic and mustard. While simmering, scrape the pan to loosen the browned bits. Reduce to about 1/2 C. (about 6 to 8 minutes). Remove pan from the burner and stir in the butter, a Tbs. at a time. Add salt and pepper to taste. Place 2 cutlets on each plate and pour the wonderful, intensely flavored sauce over the top of each.