Quail Saltimbocca

This expertly prepared quail recipe delivers delicious results that highlight the natural flavors. Using careful attention to detail, you'll create a dish that showcases the unique qualities of wild game while remaining approachable for home cooks.

Italian elegance meets American small game

Roman Heritage This adaptation of the Roman classic showcases quail's delicate flavor while using traditional Italian techniques and ingredients to create sophisticated presentations.

Ingredients (Serves 4)

• 8 quail breasts, pounded thin
• 8 fresh sage leaves
• 8 thin slices prosciutto di Parma
• 1/4 cup all-purpose flour
• 3 tbsp olive oil
• 1/2 cup dry white wine
• 2 tbsp butter
• Toothpicks for securing
• Lemon wedges for service

Classic Italian Technique

1. Preparation:

   • Pound quail breasts to 1/4" thickness
   • Top each with sage leaf and prosciutto
   • Secure with toothpick, dredge lightly in flour

2. Cooking Process:

   • Heat oil in large skillet over medium-high heat
   • Cook prosciutto-side down first (2 minutes)
   • Flip carefully, cook 1-2 minutes until done
   • Remove quail, deglaze pan with wine

3. Sauce Finishing:

   • Reduce wine by half, scraping up browned bits
   • Whisk in cold butter for glossy finish
   • Return quail briefly to warm

Service: Immediately on warmed plates with pan sauce Timing: Must be served immediately for best quality