PARTNERS
Leg and breast of quail fried with breadcrumb crust
Ingredients
N 2 quails
N 2 eggs
G 150 breadcrumbs
G 120 misticanza salad
Lime juice and grated ginger to taste
Salt and pepper to taste
Peanut oil to taste
Extra virgin oil to taste
Preparation
- Singe and wash well the quails, bone them to obtain breasts and legs.
- In a bowl whisk eggs with salt and pepper.
- Season breasts and legs with lime and ginger, dip them in egg mixture and coat with breadcrumbs; repeat twice.
- Heat the peanut oil to 180°, fry the breasts first, remove from the oil and dry on a paper towel.
- Serve the meat with misticanza seasoned with extra virgin oil and salt.
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ChefRoberto Dormicchi
Wine CouplingOffida Pecorino DOCG
Other Info Kcal 359* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal* x Kg* x height, considering an average female weight of 60Kg and an average male weight of 80 Kg.
