12 quail breasts
1 quart buttermilk
All-purpose flour, for dredging
Sea salt, to taste
Fresh cracked black pepper, to taste
⅓ cup extra-virgin olive oil
⅓ cup unsalted butter, melted
¼ cup capers, rinsed
½ cup lemon juice, fresh squeezed
1 cup chicken broth
6 ounces angel hair pasta
Parmigiano-Reggiano cheese, freshly shaved, to garnish
⅓ cup Italian flat-leaf parsley, chopped
- Place the quail breasts in a bowl, cover with buttermilk, refrigerate, and let sit overnight.
- Mix the all-purpose flour, sea salt, and fresh cracked black pepper together.
- Remove each quail breast from the buttermilk, shaking off excess buttermilk, and place in flour mixture, coating evenly on both sides. Shake off excess flour and set aside on a plate or board while proceeding to the next.
- Heat olive oil and butter in a pan over medium heat. Once hot, place quail in pan and cook until golden brown, for about 2 minutes. Turn quail over and cook on other side. Remove quail from pan and set on platter.
- In the same pan, add capers, lemon juice, chicken broth, and turn up heat. Bring to a boil and reduce to a simmer.
- In a pot, cook angel hair pasta in salted water following the instructions on the box to reach desired doneness. Strain the water from the pasta and add the pasta to the broth mixture.
Place the pasta in a pasta bowl, add the quail, add additional sauce from the pan, and garnish with Parmigiano-Reggiano cheese and chopped Italian flat-leaf parsley.
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