Crispy Crumbed Prawn Cutlets
Ingredients
- • 500 g large prawns (peeled, deveined, tails on)
- • 75 g all-purpose flour
- • 2 item eggs
- • 200 g panko breadcrumbs
- • 50 g parmesan cheese (grated)
- • 5 ml garlic powder
- • 5 ml paprika
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 500 ml vegetable oil (for frying)
- • 1 item lemon wedges (for serving)
Instructions
- 1
Butterfly each prawn by making a deep cut along the back without cutting all the way through. Press flat to create a cutlet shape.
- 2
Set up three shallow dishes: flour seasoned with salt and pepper in the first, beaten eggs in the second, and panko mixed with parmesan, garlic powder, and paprika in the third.
- 3
Pat prawns dry with paper towels. Dredge each prawn cutlet in flour, shaking off excess.
- 4
Dip floured prawns into beaten egg, allowing excess to drip off.
- 5
Press prawns firmly into the panko mixture, coating both sides thoroughly. Place on a plate and refrigerate for 10 minutes to help coating adhere.
- 6
Heat oil in a large frying pan to 180°C (350°F) - test with a breadcrumb; it should sizzle immediately.
- 7
Fry prawns in batches for 2-3 minutes per side until golden brown and crispy. Don't overcrowd the pan.
- 8
Transfer to a paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These golden prawn cutlets are my go-to crowd-pleaser - the panko-parmesan coating creates an irresistible crunch while keeping the prawns perfectly tender inside. Serve hot with a squeeze of lemon and watch them disappear!"
