Preheat the oven to 400?F.
Mix the flour and 1 teaspoon of the rub in a small bowl. Beat the eggs and water together in another bowl. Combine the bread crumbs, cheese, parsley, 4 teaspoons of the rub, and olive oil in a third bowl. Mix thoroughly. Season the quail with the remaining 2 teaspoons rub. Dredge the quail first in the flour, then in the egg wash, and finally in the bread crumb mixture.
Heat the oil in a large skillet over medium-high heat. When the oil is hot, but not smoking, panfry the quail, 3 to 4 at a time, about 3 minutes on each side. Place the quail in a shallow baking pan and bake for 5 minutes.
Yield: 4 servings