Crispy Fried Quail with Orange Zest and Honey

Prysmazhena perepilka iz tertoyu lushpynkoyu pomaranchi ta medom

Preparation info

  • Makes


    • Difficulty


Appears in

The New Ukrainian Cookbook

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

  • About

If quail are hard to find, use domesticated Cornish game hens and adjust the cooking time to about 10 to 12 minutes per side. Serve the quail on a bed of buttered noodles with a lightly cooked green vegetable on the side.


  • 4 quail (about ¾ pound each)
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons unsalted butter


With a small sharp knife, split open or butterfly each quail and remove the breast bones. Cover each bird with waxed paper and gently pound with a kitchen mallet until flattened. Sprinkle both sides of each bird with salt and black pepper.

Heat the butter and sunflower oil in a large heavy skillet over medium heat and when bubbly, place the birds skin-side down in the skillet. Cover the