Parmesan-crumbed quail with eggplant, goat’s cheese and walnuts

Parmesan-crumbed quail with eggplant, goat’s cheese and walnuts

By
From
Saha
Serves
4
Photographer
Matt Harvey

This is an impressive dinner-party dish. Preparing the quails can be a bit fiddly, but it’s not difficult once you know what you’re doing. The result is well worth the effort: juicy pink quail in a crunchy, tangy coating. The parmesan-crumb coating also goes well with many fish, poultry and meat cuts – from humble lamb chops to firm white fish fillets. If you find the idea of boning quail a bit daunting, feel free to use halved chicken thigh fillets, pieces of veal escalope or even lamb cutlets.

Ingredients

Method

Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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