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Paneed Quail

  • Yield: 4 servings


  • 1/2 cup flour
  • 2 tablespoons plus 1 teaspoon Rustic Rub
  • 2 eggs
  • 1/2 cup water
  • 1 1/2 cups dried fine bread crumbs
  • 4 ounces (1/2 cup) grated parmesan
  • 1/4 cup chopped parsley
  • 2 tablespoons olive oil
  • 8 quail, breastbone removed, and split down the back (about 3 1/2 ounces each)
  • 1/4 cup vegetable oil


  • 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.
  • Serve immediately.