Quail Cotoletta with Black Pepper Mayo

Laura Sharrad

Ingredients:

3 Quails De-boned
3 cups fresh breadcrumbs
Sea salt
Black pepper
200g Flour, for dusting
2 eggs
50g Mayonnaise
1 tbsp black pepper

Method:

Season the breadcrumbs and flour with salt and pepper
Dip the quail into flour, then eggs, then into the breadcrumbs
Fry the cotolette in canola oil until golden & crisp. Mix black pepper with mayonnaise.
Serve with a simple side salad & fresh mayonnaise

Our friends at Wine Selectors suggest pairing this dish with a Sparkling white.

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