Quail breast fillets
½ cup Milk
Salt & Pepper to taste
½ cup plain flour
1 cup bread crumbs
shaved parmesan cheese
coarsely chopped parsley
Here's some great recipe tips & tricks for Quail...
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Ever tried pickled quail eggs?
Whisk the 2 eggs in ½ cup of milk in a bowl. Season with salt and pepper.
In a separate bowl, prepare ½ cup of plain flour.
In a third bowl, add bread crumbs, parmesan cheese and parsley.
Take a quail breast, dust in flour, then move to the egg mixture. From the egg mixture, move to the crumbing mixture.
Repeat above for remaining quail breast fillets.
Heat a fry pan with 100ml of vegetable oil to medium. To test if the oil is hot, place the top of one quail breast in the oil. If the quail breast sizzles, the oil is hot enough to continue.
Once the oil is hot enough, place the quail breast in the oil for 1.5-2 minutes, or until both sides are golden brown.
Remove the quail breast from the pan and drain on kitchen paper to absorb excess oil.
Serve with fresh rocket and lemon wedges.
Grilled Quail with South Carolina Barbecue Sauce
Prep time: 30 min
Cook time: 15 min
Traditionally slathered over pulled pork, this sauce is good on anything. Use this sauce on barbecued pheasant legs, or on quick-grilled quail.
Don't know how to de-bone a Quail?