Autumn Quail Salad

Ingredients

• 4 quail breasts
• 2 Eggs
• 2 Tbsp grated Parmesan
• 2 tbsp flour
• 2 tbsp butter
• 4 large chanterelle mushrooms
• 1 tbsp butter
• 1 small oak leaf lettuce
• 3 tbsp vinegar
• 2 tbsp oil
• Salt
• Pepper
• 1 handful walnut kernels
• 1 tbsp chives

Instructions

1. 1.

   Break up the salad, rinse and pat dry, arrange on plates. Clean the mushrooms and halve them lengthwise.

2. 2.

   Separate the eggs; beat yolks with 1 tbsp flour and parmesan, season lightly with salt and pepper. Whisk egg whites into stiff peaks and fold in. Dust quail breasts with flour and coat with the egg mixture. Heat butter in a large non-stick pan and cook quail breasts slowly for about 4-6 minutes per side.

3. 3.

   Meanwhile, sauté mushrooms in 1 tbsp butter in another pan. Drizzle salad with vinegar and oil, sprinkle with pepper. Add quail breasts and mushrooms to the salad, garnish with chives, and serve.