Salt the quail breasts and let stand at room temperature for 10 minutes.
Set up 3 bowls, one with the flour, one with egg and water mixture, one with Panko and ground pepper.
Dust the quail breasts in the flour, then dip in the egg mixture, (this is the Panko glue) and finally coat with the Panko.
This can be set aside or refrigerated until time to fry the appetizers.
Heat the oil to 350o F and fry for 1 ½ minutes per side.
Drain on a paper towel and serve while still hot.