The Unique Taste Sensation

For the Quail:

• ½ Cup All Propose Flour
• ½ Cup Cornmeal
• Salt and 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:

• 4 Slices of Pancetta or Bacon medium chopped
• 8 Quail Eggs cracked and ready for frying (Sunny Side Up)
• 2 Cups of mixed Watercress, Endive and Radicchio
• Salt and Pepper To Taste
• 3 Tablespoons Red Wine Vinaigrette

Red Wine Vinaigrette:    

• 1 Teaspoon Minced Shallot
• 1 Teaspoon Minced Fresh Thyme
• Salt and Pepper To Taste
• 2 Tablespoons Red Wine Vinegar
• 4 Tablespoons Virgin Olive Oil

For the Quail:

In a small bowl combine Flour and Cornmeal and Salt and Pepper. Mix Together and add Cayenne and set aside. In another medium bowl add egg and buttermilk and season with salt and pepper. Place Quail pieces in buttermilk mixture and let sit for about 20 minutes.

In a sauté pan on medium heat cook pancetta until crisp and transfer onto paper towel and let drain. Save the fat and set aside. Heat 1 inch of peanut oil in a deep medium skillet over medium/high heat until it reaches a temperature of 350 degrees F. Remove Quail from buttermilk and dredge in flour mix shaking off the excess. Carefully place the quail into the oil and fry. Turning once until golden about 3 minutes. With a slotted spoon, place on paper towels to drain.

In a medium bowl toss greens with some of the vinaigrette and season with salt and pepper.

Divide plates with tossed greens, arrange Quail on each plate and place two fried eggs on each plate. Drizzle with vinaigrette and crispy pancetta.