Lemon Crumbed Quail With Warm Lentil Salad - cooking recipe

Ingredients

3.5 oz green lentils
1 None carrot, finely chopped
1 None onion, sliced
2 sprigs fresh thyme
1/4 cup red wine vinegar
2 tbsp extra virgin olive oil
1 tsp sugar
2/3 cup fresh flat-leaf parsley leaves, finely chopped
None None FOR THE LEMON-CRUMBED QUAIL
12 None quail breast fillets, pounded gently to flatten
1 cup panko (Japanese breadcrumbs)
1/4 cup grated Parmesan cheese
1 tsp fresh thyme leaves, chopped
1 None lemon, zested
1/2 cup all-purpose flour, seasoned
2 None large eggs, lightly beaten
2 tbsp olive oil
3 tbsp butter

Preparation

To make the lentil salad, combine lentils, carrot, onion and thyme in a medium saucepan. Add enough water to completely cover. Bring to a boil. Boil for 15-20 mins, until lentils are just tender. Drain then transfer to a salad bowl. Add remaining ingredients and season to taste.
In a bowl, combine panko, Parmesan, thyme and lemon zest. Season. Dust quail in flour, shaking off excess. Dip in egg then coat into breadcrumb mixture. Cover and chill until required.
Heat oil and butter in a large frying pan over medium heat. Working in batches, cook quail for 3-4 mins per side, until cooked through and golden brown. Drain on paper towels. Serve with lentil salad.