Cooking Golden Crust Quails on the Grill | Turkish Quince Dessert with Walnuts

quails

🥗Healthier: chicken

💰Cheaper: cornish hens

Chicken is more widely available and less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast is dairy-free and lower in calories.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: store-bought herb blends

Dried herbs are easier to store and often cheaper.

Preheat oven to 400°F (200°C).

Clean the quails and pat them dry with paper towels.

Season the quails inside and out with salt, black pepper, and paprika.

Heat olive oil in a skillet over medium heat and sauté minced garlic until fragrant.

Add chopped onion and diced carrots, cooking until softened, about 5 minutes.

Remove the skillet from heat and stir in fresh herbs and lemon zest.

Stuff each quail with the vegetable mixture and secure openings with toothpicks.

In a shallow dish, combine flour, salt, and pepper.

In another dish, beat an egg and place breadcrumbs in a third dish.

Dredge each quail in flour, dip in egg, and coat with breadcrumbs.

Heat butter in a large oven-safe skillet over medium-high heat until melted.

Add the quails and sear until golden brown, about 3-4 minutes per side.

Transfer the skillet to the preheated oven and roast for 15-20 minutes until cooked through.

Remove from oven and let rest for a few minutes before serving.

Cooking Techniques

Spice Level:

Allergens