Name: Crispy herb and parmesan cutlets
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 500 gram peeled, deveined, tails on medium green prawns; 3/4 cup seasoned flour; 1 lightly beaten egg; 1 cup panko crumbs; 1/2 cup parsley, finely chopped; 1/2 cup parmesan, finely grated; 1 tablespoon oil, for deep-frying; tartare sauce, lemon wedges, to serve

Ingredients

500 gram peeled, deveined, tails on medium green prawns

3/4 cup seasoned flour

1 lightly beaten egg

1 cup panko crumbs

1/2 cup parsley, finely chopped

1/2 cup parmesan, finely grated

1 tablespoon oil, for deep-frying

tartare sauce, lemon wedges, to serve

Method

1.Butterfly prawns by running a sharp knife down the back of each prawn, almost all the way through.

2.Dust prawns in flour, shaking off excess. Dip into egg, then press into combined panko, parmesan and parsley. Arrange on tray. Chill 5 minutes.

3.In a large saucepan, heat oil on high, until a pinch of crumbs sizzles as soon as it is added.

4.Deep-fry prawns in 4 batches, 2-3 minutes each, turning, until crisp and golden. Drain on paper towels. Serve with tartare sauce and lemon wedges.

To make tartare sauce: Combine 1/2 cup mayonnaise, 1 tablespoon chopped cornichons, 2 teaspoons chopped baby capers, 1 finely chopped small eschalot and 1 teaspoon lemon juice.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe Today!