Hill Country Quail Medallion Recipe
Chicken fried boneless quail breast with a wild mushroom cognac cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Directions
- 1
Prepare the Quail
Season the boneless quail breasts with salt and pepper. Set up a dredging station with flour, beaten eggs, and breadcrumbs.
- 2
Dredge the Quail
Coat each quail breast in flour, dip in beaten eggs, and then coat with breadcrumbs.
- 3
Fry the Quail
In a large skillet, heat olive oil over medium-high heat. Fry the breaded quail breasts for about 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
- 4
Make the Cognac Cream Sauce
In the same skillet, melt butter and sauté minced shallots until translucent. Add the wild mushrooms and cook until soft. Pour in the cognac, scraping up any browned bits, and let it reduce slightly. Stir in the heavy cream and fresh thyme, simmering until the sauce thickens.
- 5
Serve
Plate the fried quail breasts and drizzle with the wild mushroom cognac cream sauce. Serve hot.
