Buttered cabbage
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.
For Buttered Cabbage:
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.
