Test Kitchen: Prosciutto-Wrapped Quail - Country Roads Magazine
Prosciutto-Wrapped Quail with Creole mustard jus and mustard greens gnocchi
Keywords
- entrées
- Lucie Monk Carter
- recipes
- meat
- January 2015
Ingredients
- 1 bunch mustard greens
- 1 tsp. extra virgin olive oil
- 1/2 cup freshly grated Parmesan
- 2 egg yolks
- 1 whole egg
- 1/3 cup all purpose flour
- 1/2 cup panko bread crumbs, finely ground
- salt and pepper
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