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