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:

  1. Season the breadcrumbs and flour with salt and pepper
  2.  Dip the quail into flour, then eggs, then into the breadcrumbs
  3.  Fry the cotolette in canola oil until golden & crisp. Mix black pepper with mayonnaise.
  4.  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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