OVEN FRIED QUAIL
Phyllis Speer
- 8 quail
- 1/3 cup mayonnaise
- 2 Tbsp. Dijon mustard
- 1 tsp. garlic powder
- 1 tsp. Herbes Province
- ½ tsp. salt
- ½ tsp. pepper
- 1 cup multigrain cracker crumbs
- ½ cup grated parmesan cheese
Mix mayo, mustard, garlic herbs, salt and pepper together in a small bowl. Make cracker crumbs in food processor. Add parmesan cheese to crumbs and set aside.
Wash quail and dry with paper towels. Using pastry brush, coat each quail with mayo mixture and roll in cracker crumb mixture. Place in baking dish that has been coated with vegetable spray. Bake in a pre-heated 400-degree oven about 20 to 25 minutes until golden brown and quail is done.
