Quail Schnitzel

IMG_9943_1 Photography by Jody Horton   |   Recipes and food styling by Jesse Griffiths

Serves 4

  • 12 quail breasts
  • Salt and pepper
  • 1 cup all-purpose flour
  • 2 eggs, lightly beaten
  • ½ cup milk
  • 2 cups fine breadcrumbs (preferably from finely ground stale rye bread)
  • 1 cup peanut oil or lard

Lay the quail breasts between two sheets of plastic and lightly pound them with a meat mallet to a thickness of about ½”.  Season with salt and pepper, then dredge in flour, shaking off the excess.  Mix together the egg and milk in a bowl.  Dip each breast in the egg mixture, then the breadcrumbs.  Refrigerate.

Heat the lard or oil in a heavy-bottomed pan until hot (about 350 degrees) and panfry the quail until nicely browned on each side, about 3-4 minutes per side.  Remove to a rack or paper towels to drain and lightly season again with salt.  Serve with buttered cabbage and lemon wedges.

Buttered cabbage

  • 1 medium head of green cabbage, sliced thinly
  • 4 TBSP butter
  • 2 tsp caraway seeds
  • 2 TBSP apple cider vinegar
  • Salt and pepper

In a large pot over medium heat, melt the butter.  Add the cabbage and caraway seeds and cook, stirring occasionally until tender, about 15 minutes.  Add the vinegar and continue cooking for another 10 minutes.  Serve hot.