← Back to Search Results
pan-frying Southern, Tuscany
 Fried Quail with Cornmeal Crust and Scrambled Egg Salad Recipe-13630

Photo by: Joseph De Leo
Comments: 0


An unlikely marriage: the old southern standby of fried quail and an innovation on a Tuscan salad introduced to me by my friend Cesare Casella of Beppe restaurant in New York.

Yield: Serves 4


For the quail:

  • ½ cup all-purpose flour
  • ½ cup cornmeal
  • Kosher salt and freshly ground black pepper
  • Cayenne pepper
  • 1 large egg
  • ½ cup buttermilk
  • 4 boneless quail, legs and breast separated, rinsed and patted dry
  • Peanut oil for frying

For the salad:

  • 2 thick bacon slices, finely chopped
  • 4 large eggs, beaten
  • Kosher salt and freshly ground black pepper
  • 2 cups mixed young lettuces
  • 3 tablespoons Sherry Vinaigrette


In a small bowl, combine the flour and cornmeal and season with salt, pepper, and cayenne; set aside. In a medium shallow bowl, beat the egg. Add the buttermilk and season with salt, pepper, and cayenne. Whisk thoroughly to combine. Place the quail in the buttermilk and let stand while you cook the bacon for the salad.

Heat a sauté pan over medium-high heat and cook the bacon until semi-crisp. With a slotted spoon, transfer the bacon to paper towels to drain. Set the pan aside.

Heat 1 inch of oil in a deep medium skillet over high heat until it reaches 350°F on a deep-frying thermometer. Remove the quail from the buttermilk and dredge in the flour mixture, shaking off the excess. Carefully drop the quail legs into the hot oil and fry, turning once, until golden, 3 to 4 minutes. With a slotted spoon, transfer to paper towels to drain. Add the quail breasts to the hot oil and cook, turning once, just until golden, about 3 minutes.

Transfer to the paper towels to drain.

Meanwhile, return the pan with the bacon drippings to the stove. Add the eggs, season with salt and pepper, and cook, stirring to scramble until just set. Remove from the heat.

In a medium bowl, toss the lettuces with the sherry vinaigrette and season with salt and pepper. Add the scrambled eggs to the salad and toss to combine.

Divide the salad among four plates. Place the quail atop the salads and finish with a scattering of crisp bacon.


To Drink: Pinot Noir, Saintsbury Beaujolais, Morgon Breton

© 2004 Frank Stitt

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include Sherry Vinaigrette. For nutritional information on Sherry Vinaigrette, please follow the link above.

608kcal (30%)
100mg (10%)
10mg (17%)
257mcg RAE (9%)
408mg (136%)
542mg (23%)
10g (48%)
38g (59%)
7mg (40%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
baked-explorations Baked Explorations
by Matt Lewis
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
spice Spice
by Ana Sortun
in-the-kitchen-with-david In the Kitchen with David
by David Venable
nigella-express Nigella Express
by Nigella Lawson
food-to-live-by Food to Live By
by Myra Goodman
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
west-coast-cooking West Coast Cooking
by Greg Atkinson
raos-cookbook Rao's Cookbook
by Frank Pellegrino
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?